  Morbier
(mohr-bee-AY)
Morbier
is named after a small village in eastern Frances Franche-Comté
region. It was originally created as a way of using up surplus
curd from the making the wheels of Comté. Morbier is defined by
the dark vein of vegetable ash streaking through it middle.
Traditionally, the evening's fresh curds were sprinkled with ash
and the next morning new curd was laid upon the thin layer of
ash to finish off the wheel. Morbier is ripened for at least 30
days and up to 4 months. Rich and aromatic with a supple texture
the flavor is nutty, yeasty, with fresh grass traits.
Wine Pairing: Gamay, riesling, Sancerre
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Milk:
raw
Specific Cow: Montbéliarde
Type: Semisoft, pressed uncooked, natural rind
Pungency: mild
Optimum Maturation: 2 months
Maximum Maturation: 4 months H:
2-3/4"
D: 1'
Weight 14 lbs
Fat Content: 45%
2000
Packaging: loose vacuum packed
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