WHAT IS MORBIER? A semi-soft cow’s milk cheese, Morbier like many other cheeses is named after the village of its birth. Some experts like to see that the cheese is “springy” or “supple.” Let’s be honest, it’s rubbery.  It has a strong, creamy flavor and is great as a fondue melting cheese (much like Appenzeller). … Continue reading ARCHAEOLOGY OF CHEESE – Morbier