Montboissié Morbier - 4 o.z.
Montboissié is a semi-soft cow’s milk cheese named after the small village of Morbier in Franche-Comté. The cheese has an ivory colour, and it is a bit soft and fairly elastic. It gets immediately identified because of its black layer of tasteless ash, which separates horizontally in the middle. Earlier, Morbier was made by a layer of the morning and the evening milk, but these days it is made by a single milking, while ash is added to it to follow the tradition. The cheese takes about 45 days to 3 months for full maturation with yellowish, moist and leathery rind. Together with 45% fat, it is protected by AOC designation. Morbier has a rich and creamy flavour with small eyes or holes. Sometimes, the cheese leaves a slightly bitter aftertaste and has strong aroma as well.
Producer: La Société Fromagère du Livradois
Milk source: Dairy cattle
Country of origin: France
Region of origin: Morbier
Rind: Washed (moist and leathery)
Texture: Semi-soft, Creamy, Springy, Supple
Aging: 45 days to 3 months
Montboissié is a semi-soft cow’s milk cheese named after the small village of Morbier in Franche-Comté. The cheese has an ivory colour, and it is a bit soft and fairly elastic. It gets immediately identified because of its black layer of tasteless ash, which separates horizontally in the middle. Earlier, Morbier was made by a layer of the morning and the evening milk, but these days it is made by a single milking, while ash is added to it to follow the tradition. The cheese takes about 45 days to 3 months for full maturation with yellowish, moist and leathery rind. Together with 45% fat, it is protected by AOC designation. Morbier has a rich and creamy flavour with small eyes or holes. Sometimes, the cheese leaves a slightly bitter aftertaste and has strong aroma as well.
Producer: La Société Fromagère du Livradois
Milk source: Dairy cattle
Country of origin: France
Region of origin: Morbier
Rind: Washed (moist and leathery)
Texture: Semi-soft, Creamy, Springy, Supple
Aging: 45 days to 3 months
Montboissié is a semi-soft cow’s milk cheese named after the small village of Morbier in Franche-Comté. The cheese has an ivory colour, and it is a bit soft and fairly elastic. It gets immediately identified because of its black layer of tasteless ash, which separates horizontally in the middle. Earlier, Morbier was made by a layer of the morning and the evening milk, but these days it is made by a single milking, while ash is added to it to follow the tradition. The cheese takes about 45 days to 3 months for full maturation with yellowish, moist and leathery rind. Together with 45% fat, it is protected by AOC designation. Morbier has a rich and creamy flavour with small eyes or holes. Sometimes, the cheese leaves a slightly bitter aftertaste and has strong aroma as well.
Producer: La Société Fromagère du Livradois
Milk source: Dairy cattle
Country of origin: France
Region of origin: Morbier
Rind: Washed (moist and leathery)
Texture: Semi-soft, Creamy, Springy, Supple
Aging: 45 days to 3 months