Morbier

This semi-soft cheese from the Jura region, granted AOP status in 2000, uses a 60-day aging process to develop its supple, elastic texture with mild, fruity flavors and an earthy finish. Originally, the ash layer separated morning and evening milk curds, a technique that adds subtle smokiness. Weighting about 7 kg per wheel, Morbier offers a versatile, crowd-pleasing option for cheese boards, though it lacks the spoonable richness of Epoisses.