Montboissie Morbier is an aromatic and surprisingly mild French cow’s milk cheese defined by the dark vein of Burgundy red grape paste through the middle. This cheese has history that dates back to the 19th century when producers of Comte cheese decided to make a smaller cheese for their own consumption, the bottom layer is traditionally made using left over curds from Comte cheese in the morning milking and the top from the evening milking. The ash was originally used to prevent insects or a rind from forming. The flavor is surprisingly mild with a supple silkiness that gently cloaks a slightly nutty aftertaste. Its springy yellow-ivory interior houses a complex taste including subtle hints of fruit and fresh hay that pairs well with fruity white wines. Plus its great for cooking and melts well. Serve with quince paste, dried muscatels, nuts, warm bread and white wine. Please note this cheese is made using animal rennet.