Cheese of the day: Morbier (moor-bee-ay)

A rich semi-soft cheese that tastes of nuts and fruit with an aroma of freshly-mowed hay. Morbier is named after the French town of its origin.

Historically the producers of the cheese would cover the curd at night with ash in
order to preserve the moisture. The next morning the makers would then
add a fresh batch of curd to the top of the ash and let age. Morbier was then completed. An excellent selection for either a table cheese or melting on breads.

Matthew the SRFC cheese guy.

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