If you don’t mind having some ash* in your cheese you should try Morbier ( meaning "small market-town")
Traditionally, Morbier was made from the remaining of the curds from making Gruyère de Comté in the morning. The leftovers was pressed into a mold and covered with some ash to prevent a rind from forming and protect from insects. In the evening they filled the molds with fresh portion of curds. This way smart farmers could enjoy (after ripening for 3-4 months) their own cheese.
Today Morbier is almost as famous as Comté.
I fell in love with Morbier many years ago and it is still one of my favorites. It has mild and delicate flavor, which can only be discovered after heating and melting the cheese. The rind is orange with some gray spots and covers a quite large round cheese which has a diameter of 25-40 cm.
*today the gray layer, horizontal stripe halfway up Morbier is made from vegetable ash.
No comments:
Post a Comment