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. The wheel was then washed and rubbed by hand, forming a rind to protect the rich, creamy interior and to create a delectably stinky aroma. Morbier, which is aged for at least 60 days, pleasantly confounds expectations. Contrary to its smell, Morbier has a mild taste and leaves a wonderful, nutty aftertaste.