Morbier

Rennet: Animal

Milk: Raw Monbeliard Cow

Cheese: Type 4

Related: Torta Ambros, Brick, Guapier

Origin: Made at Cooperative Fromagere du Haut Jura in Les Moussieres

Story: Morbier is a facinating cheese, as it was probably a byproduct of Comte manufacture, but a status all its own. Comte production requires the pooled milk of several heards. So what do you do when seperated from your mates? Morbier is what. A simpler cheese is made from the morning milk, and then covered in ash to protect the cheese from pests. In the evening a second curd is made and placed on top. The wheels are then washed during the aging process. Unfortunately, Morbier is no longer made from two separate curds, but it's still simple and fruity, with a thick, tacky paste.

Pairings: Vin Jaune, Alsatian whites, Rhone Reds, Light Lagers

1/4 LB 1/3 LB 1/2 LB 2/3 LB 3/4 LB 1 LB 2 LB 3 LB 4 LB 5 LB $12.50 per pound