Morbier Madness

[DeejayDebi]

That's a really good picture makes me want to try it. They have this cheese at Whole Foods and it doesn't look tempting to me at all.

[Brie]

This may have been mentioned before, Deb, however--true Morbier is aged 40 days with raw milk, so replicas are either using pasteurized milk or aging past 60 days. I've heard of some French makers sending it at 60 days to confer with regulations. Not the same--cut your Morbier at prime time, and you will have the original (the way it was meant to taste).

[DeejayDebi]

Maybe that's it - it just doesn't look good like yours does.

[iratherfly]

I do mine at 60 days. I use grass-fed organic non homogenized whole milk. Really good quality. (In fact, better than my raw milk source).

I am happy to report that Whole Foods finally dumped their crappy thick skin Swiss-made Morbier and are now back to carrying the French brand. Softer, more flavorful, thin white-over-orange rind. Fantastic