Morbier is a mild cow’s milk cheese from France (made from raw milk). The first wheels of Morbier ever produced were made from curds leftover from the production of Comte cheese. The cheesemaker would press the leftover curd from the evening production of Comte into a mold and cover it with a thin layer of ash to keep prevent it from drying out and to keep the flies off. The next day he would add the leftover morning curd from the Comte production on top of the ash. The result was a two-layered semi-soft cheese with a complex fruity flavor and a slight tang. The ash This cheese on a cheese plate and is also great toasted on crusty French bread.
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