DESCRIPTION This semi-soft cheese is made in the town after which it's named. It's pale yellow, has a slightly elastic texture and creamy flavor. Back in the day farmers would milk their cows once in the morning and again later in the day. The morning milk was made into curds and sprinkled with ash to keep flies and other pests away. Then with the afternoon milk a second layer was applied, giving the cheese its distinctive line down the middle. To learn more about Morbier click here! ORIGIN France MILK TYPE Cow RAW MILK OR PASTEURIZED? Raw milk STORAGE TIPS Refrigerate preferably in its own drawer close to where most of the produce is kept. After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life. While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general. PEOPLE WHO PURCHASED THIS ALSO PURCHASED Cheese Plate By Cheese Type - Harbison and Fontina Val d'Aosta By Origin - Pont l'Eveque and Comte Pairings - Spicy soppressata, pickled carrots, crackers and fig spread. SUBSTITUTES Reblochon INGREDIENTS Raw cow milk, cheese culture, salt, vegetable ash
