This isn't your mother's Morbier--in fact, it isn't anything like Morbier at all. This 1/2 pound wedge is a gorgeous addition to any cheese plate. It's very mild in flavor with a nutty, caramel quality. On cheesemaking day, the molds are half-filled before massaging in a very thin layer of ash. We continue to top off the molds with a few more scoops of curd and then the wheels are pressed one over the other. At about 4 weeks of age the rind is rubbed with olive oil and paprika to impart its rosy glow. The eleven pound wheels are aged for at least another month before they make their way into the world. We like to think that the ash line represents the beauty of the Appalachian ridges that surround the Creamery.