Montboissie Morbier

Montboissie is an aromatic and surprisingly mild French cow’s milk cheese defined by the dark vein of vegetable ash streaking through the middle. Made in the Morbier style, the bottom layer is traditionally made from the morning milking and the top from the evening milking. The ash was originally used to prevent insects spoiling or a rind from forming between milkings.

Style: Washed rind
Milk: Pasturised cow
Rennet: Animal
Fat: 45%
Size: 6kg 
Affinage: 30 days
Origin: Auvergne, France
Montboissie Morbier