- Cow's milk -
This cheese is a pasteurised variation of the very famous Morbier.
Legend has it that this cheese was originally made for personal consumption by the workers producing Comté. A mixture of wood ash and salt was sprinkled over any leftover fresh curd from the morning’s milk in order to keep insects away and prevent a rind forming. Any remaining curd from that evening’s milk was then placed on top. Nowadays, however, the ash layer is purely decorative.
Cendre Royale has a rubbed rind with supple and soft interior, exhibiting both savoury and fruity notes, and a distinct pungent aroma.
Please note: Because our cheeses are cut by hand exact weights may vary slightly.