Morbier began as a byproduct of making Comte cheese. When making Comte, the cheesemakers of the Franche-Comte region would often have curds left over from both the morning and evening milkings. These were used to make Morbier, a softer, smaller cheese. The morning milk was separated from the evening's milk with a thin layer of ash. Though Morbier is now typically made from a single milking, the ash is still used and gives Morbier its characteristic appearance. Made with raw cow's milk and traditional rennet, the semi-soft cheese has a brushed rind and a pungent, nutty flavor. Morbier has a yellow-ivory interior and is wrapped by a creamy-brown crust. |
