The cheese-monger: this cheese is produced by Quesart, a Mexican cheese monger located in Atotonilco Alto, Jalisco. Quesart has been producing European style cheeses in Mexico since 1990.
The cheese: Morbier was made since the Middle Age in France and was produced only in the autumn and winter when the cows produced little milk since the cheese had to be made with the milk of two milkings. The bottom half of the cheese is the milk from the morning, which is then covered with vegetable, edible ashes. It is matured for one day and then covered with the milk of the evening milking. This process gives the cheese it’s high density.