A semi-soft raw milk cheese, Morbier is made from curds made from both the morning and the evening milkings. Legend has it that the combining of the curds was an accident, as so many good things come to be from happy accidents, when one of the cheesemakers decided to sprinkle some soot on the evenings curds to protect them until the curds from the next morning's milking could be added - it worked! Today the layer running through the middle of the cheese is one of vegetable ash. Wheels are washed and rubbed by hand, forming a rind to protect the rich, creamy interior and to create a delectably pungent aroma. Morbier, which is aged for at least 60 days, pleasantly confounds expectations. Morbier Cheese has a mild taste and leaves a wonderful, nutty aftertaste, excellent paired with Gewurztraminer or Pinot Noir.