Morbier

From Franche Comte, where comte is produced. It’s another classic mountain cheese that the French would term a gruyere. In the past the cheesemaker may get to the end of the day and not have quite enough curd to make a full wheel of cheese. They would sprinkle a layer of wood ash over the curd in its mold. This would preserve it and prevent a crust forming overnight. The next day they would put a fresh layer of curd on top thereby creating a double decker cheese.

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