Morbier is one of the smellier cheeses with a surprisingly mild sweet buttery nutty taste followed by a slightly bitter tang. It was originally made by farmers from the leftover curds of Gruyère de Comté. As there weren’t enough curds to make a whole cheese, those ever-resourceful French farmers protected the first layer with black ash, then topped it up the next day. You can see this distinctive black line in your slice of Morbier today.
What with? Semi soft Morbier likes a medium-bodied red. Macon Villages Rouge and Mazets de Saint Victor are two pleasant options from Burgundy and Côtes du Rhône respectively. Morbier melts brilliantly and is becoming more popular as a fondue cheese. A real treat on toast.