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Morbier |
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Morbier Cheese
Price: $8.99
To order click here: Buy It, Now! | More Info!
The first wheels of Morbier ever produced were made from milk leftover
from Gruyere de Comte production. The cheesemaker would press the leftover
curd from the evening production of Comte into a mold and cover it with a
thin layer of ash to prevent it from both drying out and attracting flies.
The next day he would add the leftover morning curd on top of the ash. The
result is a two-layered semi-soft cheese with a complex fruity flavor and
a slight tang. The two layers of the cheese have slightly different
flavors, with the layer from the evening milking tasting fruitier than
that from the morning milking. The ash not only separates the two layers
of the cheese, it also serves an aesthetic purpose as it makes a dramatic
presentation. Morbier is made using raw cow's milk and has a complex, bold
flavor. Its yellow-ivory interior has a smooth texture, wrapped inside a
creamy-brown crust. This cheese pairs well with French Saucisson or is
great on a sandwich made with a crusty bread. It also melts beautifully.
Made from unpasteurized cow's milk
Price: $8.99
To order click here: Buy It, Now! | More Info!
Nationwide delivery: Shipping options are on the "Check
Out Page", click on "Order" to see them. All deliveries are confirmed via email!
Availability and Price Subject to change.
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French Cheese Assortment
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How to Cut Cheese
Circular and soft cheese shall be cut up like cakes. Cut squarred sorts up
like cakes or in thin slices, starting by the center. Cut up tall cheese
in small rounds, and small goat's-milk cheese in two parts. Segment
pyramidal sorts starting from the center and bevel portions with knife, in
order to avoid crumbing them. |
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French Cheese Sampler
Our French Cheese Assortment captures a good bit of French cheese culture
with the four cheeses in our sampler. One is of the "stinky" variety, one is
a triple-crème, one is a chèvre, and one is a mountain cheese from the
Alps. French Cheese
Assortment |
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French Cheese:
Abondance,
Aged Mimolette,
Agour Ossau Iraty,
Banon,
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Brie,
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Fondue, Coulommiers,
Etorki,
Fourme d'Ambert,
Gruyere,
Laughing Cow,
Morbier,
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Petit Basque,
Pont
l'Eveque, Raclette,
Roquefort, Saint Marcellin,
Fromage,
French Cheese Board,
French Cheese sampler and much more
Cheese
here!
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This site was last updated on
07.06.2007
More information: Site Map
Copyright © 1997-2007 eGourmetChef.com All Rights Reserved.
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