Cheese University (XV): Morbier
by Ullrich
You might think of a blue cheese when you see the picture above but it’s not one of those. The distinctive black line running through the pâte is just decoration nowadays but it used to be a necessity in former times. During winter, the farmers in Franche-Comté didn’t get enough milk out of their herd for a full mould of cheese, so they split the production into two phases: with the curd of the morning milk they filled half the […]
Categories: Cheese University, France • Tags: Cheese, Food, France