Washed Rind Thursday! Presented by ACS CCP® Erin Clancy
Today we look into the world of morbier. Morbier is made in the Jura region of France and started being made as a cheese for cheesemakers. Legend has it that Comte makers with extra curds at the end of each day would take these curds, sprinkled them with soot to protect them from flies, and then add curds from the following morning’s milking creating morbier. The wheels were then pressed and washed with brine. Today the cheese is made from a single batch of milk and the layer of vegetable ash is a decorative homage to the OG cheesemakers and cheese. This cheese has had a registered designation of origin (AOC) since 2000 and a protected designation of origin (AOP) since 2002 (read more about that from the Ile de France link below). It’s smell isn’t too pungent (think some fresh hay mixed with a little bit of funk), it tastes like nuts and fruit, and pairs well with saisons and Dubbels, oxidized Jura whites like Savagnin or Sauvignon Blanc, Gewürztraminer, and for reds try a Burgundy or Red Beaujolais.
THIS JUST IN: THANKS TO THE GENEROSITY OF SO MANY IN OUR CHEESE COMMUNITY, TWO SCHOLARSHIPS HAVE BEEN FULLY FUNDED!! WE ARE ACCEPTING DONATIONS FOR A THIRD SCHOLARSHIP UNTIL 4/30 AND WINNERS OF THE SCHOLARSHIPS WILL BE ANNOUNCED MAY 1.
Our Facebook Cheese Study Group is raising funds to send worthy ACS CCP exam® candidates and ACS CCPs® who want to attend the 2017 ACS Conference in Denver, Cheese With Altitude. You can apply for a scholarship by clicking hereand you can contribute to the scholarship fund by clicking here. All monies raised (withe the exception of the fees charged by GoFundMe) go to the winners of the scholarship. everyone involved in the scholarship efforts is donating their time and receiving NO fees or monetary compensation… just the feeling of helping those who need our help. Complete rules and information can be found here