MORBIER RAW MILK ""LAIT CRU"" "

Morbier is It is an uncooked, pressed cheese made with pasteurized cow‘s milk produced in the in the Jura Mountains of eastern France. It is recognizable for its layer of ash running through the center. This ash stripe is rooted in aesthetics and practicality. In modern times, it acts more as decoration, but according to tradition, it separates the morning milk from the evening milk. Before the days of climate control, soot was sprinkled on leftover Comté curd to prevent a rind from forming and to keep the insects away. The next day, more leftover curd put on top. Morbier is uncooked and pressed, and allowed to mature for two months. It is brushed with brine so that it develops a natural fine rind and a soft, yellow interior. Its flavor savory, fruity, and mild, contrary to what its aroma might suggest. 45 % fat in dry matter. Morbier is a name-controlled AOC cheese.