Cheesy Monday

If you don’t mind  having some ash in your cheese you should try Morbiere. Traditionally, Morbiere was made from the remainings of the curds from making  Gruyère de Comté. The leftovers was pressed into a mold and covered with some ash to prevent a rind from forming and protect from insects.   The next day, left over pieces of cheese were put on top to complete the cheese.This way smart farmers could enjoy their own cheese.

I fell in love with Morbier many years ago and it is still  the one of my favorite.

Interesting article from The New York Times:http://www.nytimes.com/1985/08/11/travel/fare-of-the-country-morbier-cheese-with-a-dash-of-ash.html