Unpasteurized version of the Jura Mountain cow's-milk cheese. The ash that runs through the cheese's center traditionally separated the morning milking's cheese from the evening milking's. Raw-milk Morbier ripens softer and funkier than the pasteurized version. Ours is aged for at least two months in cool, humid caves high in the Alps of Franche-Comté. Serve with earthy Côte du Rhône or fruity Beaujolais.