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| morbier - www.healthnote25.com |
Morbier is
a cheese from the Franche-Comte region of France which is produced using
unpasteurized cow's milk first. Characteristic of Morbier is there is a
horizontal line in the middle of this cheese which is ash.
The history of the line
began 200 years ago. It was in the winter that farmers found it difficult to
send milk to dairies because of the heavy snowfall.
Due to the small quantity of
milk, it is difficult to make cheese. The cheese makers are mensiasatinya by
sprinkling ash on the curd from milk that is squeezed in the morning so that
the curd does not form the crust on the surface.
Then the curd of milk
squeezed in the afternoon mixed on it. Modern Morbier cheeses have used a lot
of food coloring, not ash, to form the line.
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