Morbier is an aromatic and surprisingly mild French cow's milk AOC cheese defined by the dark vein of vegetable ash streaking through it middle. Today, the ash is purely decorative, a nod to the method by which Morbier was once produced in Franche-Comté. Traditionally, the evening's fresh curds were sprinkled with ash to prevent the formation of a rind overnight. The next morning, new curds were laid upon the thin layer of ash to finish off the wheel.
Strong tasting, semi-soft cheese made mainly from milk from the Vosges, between Alsace, Lorraine and Franche-Comté in France.
The sticky rind of the cheese has a yellow-orange color that is derived from repeated brine washings over a two to three month time of aging. The mature cheese has a yellow color, a strong aroma, and a distinctively spicy or tangy taste, attributed to the brine washings
Nazareth Royal is produced using the best milk from cows that feed in the meadows and raised on small family farms. It is a deliciously fresh with a nutty taste and smooth interior has a delicate structure with small holes. The flavour is rich, sweet and balanced with notes of butter and hazelnut.
Neufchatel is a traditional, soft bloomy rind table cheese, originating from the village of Neufchâtel-en-Bray in northern Normandy. Made from cow’s milk, it is one of France’s oldest cheeses, dating back as far as 1035. The taste and texture is reminiscent of a Camembert; mushroomy, rich, nutty and slightly yeasty.