Thursday, July 11, 2019

Morbier -- a classic!

Featured Cheese -- taste it all weekend long at all 4 locations!

It was originally created by farmers from the ComtĂ© region who did not have enough milk to make a big cheese (Comte is about 100 lbs per wheel). They came up with the idea to dust the curd with a light layer of ash while waiting for the next milking, so as to prevent the cheese from spoiling. Thus, they protected and preserved the cheese. A second layer of cheese was then applied to the previous layer, leaving the black ash line in the middle.   So traditionally is was made with morning milk, a layer of ash, and then the evening milk.  

Come in and ask for a sample!

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