Certain people wonder why a cheese maker would use vegetable ashes within their cheese, seeing how it doesn’t change its taste. Nowadays, the ashes are used primarily for aesthetic and traditional purposes. As for the Morbier, it was originally produced from the leftover curd from the Comté production. When there wasn’t a sufficient amount of curd mixture to prepare a full wheel of cheese, the cheesemaker would protect it from contamination by applying a bit of ash on the surface. At the next fabrication, more curd mixture would be added on top and the resulting mass would then be pressed.
-When younger (1 to 3 months): fish or seafood or cooked cereals (Ex.: bulgur).
-When older: vegetables, salads, and soups.
-It also pairs well with bread, red wine, a fish or shellfish based sauce, smoked meats, tomatoes, lettuce, and fresh/dry fruits.
-It is excellent in fondue!
Feel free to consult this website if you want to learn more about the Morbier:
Artisan Cheese is a living organism and just like us, it will suffocate if directly wrapped in plastic which is why we have packaged it in waxed paper inside the vacuum pack. It should be good for a few weeks sealed and then, when you open the sealed bag, the cheese is best eaten by 2 weeks. Savoured, not saved!
For information on how to store our cheeses: https://www.fromageriekapuskoise.com/preserving-our-cheeses.html