Sunday, 19 August 2012


Petit Morbier - a semi-soft rich creamy cheese with a sharp tang and very pungent aroma (best eat all this piece in one sitting before my whole flat stinks of it). Its a French cheese traditionally made by using the left over curds from a days Comte making, pressing them in a mold and covering with a layer of tastless ash to preserve until the following days leftover curds can be added on top - creating its distinctive black line down the middle. These days it is made in one go, but the line of ash still added for tradition and keeping the same look to the cheese. Its very smooth in texture and has a sharp almost blue flavour that leaves a slighty bitter aftertaste.

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