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Cheese - Morbier

Cheese - Morbier

$19.99
$19.99
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This semi-soft cheese is made in the town after which it's named. It's pale yellow, has a slightly elastic texture and creamy flavor. Back in the day farmers would milk their cows once in the morning and again later in the day. The morning milk was made into curds and sprinkled with ash to keep flies and other pests away. Then with the afternoon milk a second layer was applied, giving the cheese its distinctive line down the middle.

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ORIGIN:FRANCE
DIMENSIONS: (H x W x L) 12 x 6 x 9 inches
ITEM WEIGHT: 0.5 lbs

Ingredient(s): Raw cow milk, cheese culture, salt, vegetable ash
Storage Tips: Refrigerate any cheeses and meats in a drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

For a cheese plate serve with Harbison and Fontina Val d'Aosta. Or pair this Morbier with a Pont l'Eveque and Comte. Sides that work include a spicy soppressata, pickled carrots, crackers and fig spread.

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