The Morbier AOP Affinage d’Excellence pays tribute to the old tradition. Its extra long 100 days ripening period gives rise to pure flavours and a tender paste which melts in the mouth. A unique cheese which is still made the old fashioned way in copper vats. The curd is first premoulded in a Comté mould, a method which had not been used for 40 years. Moulding, ashing and salting are done by hand. It tastes of grilled hazelnuts, with both a melt-inthe-mouth texture and characteristic quality.