April 21st, 2010

Morbier

Morbier is an aromatic and surprisingly mild French cow’s milk cheese defined by the dark vein of vegetable ash streaking through it middle. Today, the ash is purely decorative, a nod to the method by which Morbier was once produced in Franche-Comté. Traditionally, the evening’s fresh curds were sprinkled with ash to prevent the formation […]