Originally Morbier was made from leftover curd for the personal consumption of Comte cheese makers. The AOC versions Are from the Jura or Doubs regions -- other non-AOC Morbier on the market are usually made in other departments and do not Have the same integrity of flavor of AOC versions. It is a semi-soft cows milk cheese, named after the small village of Morbier and identified by the layer of ash in the center. Initially, the milk for Morbier came from two milkings the evening And the morning, hence the layering of the cheese. But the ash that appears in the center has a few legends. Some say that The curd was left to sit by the fire overnight until the morning milking and the ash from the fire blew on to the settling Curd. Others say it was intentionally rubbed on the evening layer, with soot from the bottom of the kettles, to keep it from Drying out and to protect it from flies the resinous soot or ash used was thought to have insecticide properties. In yet Another version, a clumsy cheese maker dropped a freshly made cheese and to hide the soiled side placed another layer on top. Now, Morbier is made commercially from a single milking and uses a sterilized vegetable ash for traditions sake. The Morbier Jura has a supple, soft texture and a very mild flavor with good richness.
Mimolette may also be called Boule de Lille after the city of Lille where it was created. The cheese is closely related to a Dutch Edam; even the melon-sized wheel with the flattened top and bottom are nearly identical. Mimolette, however, has a natural rind that, over time, will become rough and pockmarked. The interior is a strikingly rich orange color that ages to an orange-brown color. The texture is firm with a caramelized, nutty, rich flavor and slight tang on the finish.
For complexity and intensity of flavor, it is genuinely hard to beat the Morbier from Perrin. The raw milk contributes Great depth and the cheese making are flawless. They succeed with a Morbier that is fruity and aromatic with hints of earth and A perfect salt balance. The texture is unctuous and supple. Please refer to the history and legends of Morbier detailed in the Description of Morbier Jura.
The Savoie region on the eastern border with Switzerland is well known for Tomme-style cheeses. The word tomme referes simply to a wheel of cheese. There are many tomme in the world, also spelled tome, toma, or tuma. Usually, the rest of the name included the village or region in which the cheese is made as in Tomme de Savoie. It is aged to exhibit a natural fuzzy, gray-brown rind that is inedible. The interior is a buttery color with many small eyes or holes. The flavor is nutty, earthy, and sometimes grassy. As a simple, rustic cheese it certainly holds its own.