Morbier

  Posted on April 21, 2010  by Leslie Blythe  No comments

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 of a rind overnight. The next morning, new curds were laid upon the thin layer of ash to finish off the wheel. The wheel was then washed and rubbed by hand, forming a rind to protect the rich, creamy interior and to create a delectably stinky aroma. Morbier, which is aged for at least 60 days, pleasantly confounds expectations. Contrary to its smell, Morbier has a mild taste and leaves a wonderful, nutty aftertaste. Morbier is excellent served with Pinor Noir.