Morbier

It is a cheese made from raw cow’s milk, with an uncooked pressed paste. In order to be able to use the name “morbier” commercially, the cheese must be matured for at least 45 days. The historic cheese production of the Jura massif is the county, since the Middle Ages. From the eighteenth century, when there was milk left after the preparation of the Comté, but not enough to make another, the peasants of the Morbier region reserved the remaining curds in a vat, covering it with a thin layer of soot recovered by passing the hands over the wall of the cauldron and having the function of protecting it from insects. So only made by farmers, Morbier was therefore exclusively a farmer’s cheese. The next day, after the counties were prepared, the rest of the milking came to cover the first layer. The farmers reserved the cheese thus obtained for their own consumption. Can be use also as raclette !!