Cheese Review: Morbier

[mishalak]

Firmer than Brie and softer than Gouda this is a cheese with a nice texture. It has a mild fruity sort of flavor with a touch of a sharp taste. I suspect that is from the thin line of charcoal in the center. I read about that part of its making later, when I bought it I had not idea what that line was, I just assumed it was supposed to be there. This isn't a cheese where one is supposed to eat the rind I think. It has an unpleasant fine sand like texture. (That's me learn by doing.) I do think this will become a regular cheese for me. I love the taste of this one and the price is not too bad, just about $8.29 at Sunflower market.

I tried it for the first time last night after I shut off my computer. The rain was coming down hard and the sky lit up with blue flashes. After I'd been outside with my crackers and cheese for just a little while all the streetlights went out and took a minute to come back on. It was a lovely experience to be watching the storm and eating a fine cheese.
 

Comments

[chadu.livejournal.com]

Dude, have you tried Robioloa? Part sheep, part cow, smells like ass, but tastes divine.

CU

[mishalak.livejournal.com]

Have not tried it yet. I will try to see if I can find it at the local market.

[chadu.livejournal.com]

If you have a Whole Foods or Fresh Fields near you, that's where I get mine.

CU