Originating from Morbier, a small farm town in Franche-Comté, France, this nutty but slightly fruity semi-soft cheese is made from cow’s milk.

It was originally made with leftover cheese. At the end of each day, cheesemongers producing Comté would sprinkle leftover curds with ash to prevent the formation of a rind. The following morning, the cheesemonger would add any additional morning curds on top of the ash layer, hence the central dark vein.

Today, Morbier is made from a single batch of milk and a harmless vegetable product which gives the same appearance.

Morbier is very good for melting as the process develops its nutty and fruity flavours but it’s equally good eaten as bought and paired with fresh bread.