Distinguished by its ocher and brown marbled crust and its ivory white body with a black stripe in the middle. Its creamy texture contains a sweet and fruity taste. It is the godfather of all vegatable ash stripped cheses. This cheese is traditionally made by pouring the moring milk then adding a layer of ash to keep the flies from landing on it, then the evening milk is poured over that. This producer won the gold metal for Morbeir production in 2020.
From: France
Made of: Raw Cows milk
Renet: Traditional
