Kelley's Morbier Cheese

[Bella]

Probably not if it's a flavour component you are after. But for a visual effect, it certainly looks good, and people are very interested in discussing it.
B

[FRANCOIS]

I would just like to point out that Morbier, the real thing, is a comte derived recipe.  It should be semi-soft, so try a washed curd or mild acidifier for a starter.  Don't be afraid to use a 3 or 4 x floculation multiplier either.

I used to make this cheese but one layer was goat cheese, the second was cow.  It shouldn't have a tight texture but some inclusions are fine.  The first layer should be lightly pressed.  Add the ash after pressing and before the second layer of curd.

Also, you can use other things besides ash: herbs, grape pressings ....

[linuxboy]

Here's a reminder pic for what Francois' cheese looks like:



"Rolled in herbs and washed in  bourbon for 60 days."

It's cheese art

[Bella]

Thanks for the tips, Francois.
And also for the other things to use - that opens up lots of possiblities to experiment with.
B

[Tea]

That looks very professional.  I can only dream.