From master affineur Pascale Beillevaire comes this Morbier inspired cheese from the Auvergne-Rhone-Alpes region. This semi-soft cow milk cheese has a distinctive line that runs through it's center. Made of grape vine ash, there is no taste associated with this marking, however, the cheese itself has a complexity of flavors. This cheese is buttery and mild when young, and stronger and stinkier after it’s been aged for a bit.
Originally the layer below the ash was formed from leftover curds of the evening milk that were not enough to make a complete wheel of cheese. Ash was then sprinkled over the layer to prevent a rind from forming. The next morning, milk from that day was poured over the ash to form the top layer. After settling, the cheese is washed by hand to help form the rind.
Today, Morbier is usually made from one milking, but the ash remains to pay homage to the traditional means of its making.
Country: France Milk: Raw cow's milk Rennet: Animal