We had Morbier cheese, which smells like your toes and tastes delicious. This cheese has kind of a cool story. When farmers would make cheese, they'd have some left over that wasn't enough to make a cheese wheel, so they'd make half of a wheel with the evening cheese, cover it with a thin layer of ash, and then fill out the rest of the wheel with the morning cheese. The cheese still has a thin line of ash running through it when you eat it.
It's a really soft and rich cheese with a mild taste and a slightly sharp aftertaste that is very pleasant.
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