Isn’t this pretty? That’s vegetable ash in the center of this French semi soft cheese. I think Morbier is already on my blog but I’m having fun with my new mobile WordPress app. This reminds me of the Chaumes I sampled yesterday .. but perhaps a little saltier than the Chaumes… there’s a hint of lemon in the Morbier and it’s beautifully gooey as you chew.. very nice. Flesh is pale yellow to ivory and the edible rind is soft with a mild crunch from the ash on the outside.
For me that ribbon of vegetable ash gets it on the board.
LATER:
Oooh, interesting. Morbier has been on my board before and the first time I tried it, I did not like it at all! It was really strong, overly pungent and just not enjoyable.At the time, I received a comment from a reader who said that Morbier was heavenly and not strong at all.. and yes, she’s right. This time the Mobier was heavenly.
So, why the difference? It’s hard to say. There are many factors when you are dealing with cheese. When you buy it, you don’t always know how long it has been aging and more importantly, how it has been stored. I’m going to guess that the Morbier I had before was well-aged.
Like wines, cheeses undergo constant transformation as they age. With wine, I think the flavour is improved with more subtly, and complex flavors mingling as you sip. As cheeses age, they can become soft and gooey, or dry and flaky but I’m going to say that in all cases, the flavor becomes more intense. So, if a stinky Morbier is your heaven-on-earth, get it well-aged. Me? I’m going to go with the younger varieties.
Quick facts
$12.99/lb
Pasteurized cows milk
Possibly vegetarian (checking )
