Cheesy Quotations to Inspire Creative Thinking

Originally Morbier was made from leftover curd for the personal consumption of Comte cheese makers. The AOC versions Are from the Jura or Doubs regions -- other non-AOC Morbier on the market are usually made in other departments and do not Have the same integrity of flavor of AOC versions. It is a semi-soft cow's milk cheese, named after the small village of Morbier and identified by the layer of ash in the center. Initially, the milk for Morbier came from two milkings (the evening And the morning), hence the layering of the cheese. But the ash that appears in the center has a few legends. Some say that The curd was left to sit by the fire overnight until the morning milking and the ash from the fire blew on to the settling Curd. Others say it was intentionally rubbed on the evening layer, with soot from the bottom of the kettles, to keep it from Drying out and to protect it from flies (the resinous soot or ash used was thought to have insecticide properties). In yet Another version, a clumsy cheese maker dropped a freshly made cheese and to hide the soiled side placed another layer on top. Now, Morbier is made commercially from a single milking and uses a sterilized vegetable ash for tradition's sake. The Morbier Jura has a supple, soft texture and a very mild flavor with good richness.

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