After some thought and occasional discussion with coworkers (Note: NOT the best dinner party topic with friends not in the cheese biz), I happily settled on Morbier. Kinda nutty, kinda funky, but appealing to many - we're two pea's in a pod.
Morbier hails from France's Franche-Comte region. It is an unpasteurized cow's milk cheese, uncooked and pressed, with a washed and brushed rind. Translation: It's stanky.
Besides its offensive odor, Morbier's distinguishing features are a sticky, orangish-redish rind that once cut reveals a thin dark line of vegetable ash running horizontally through the center. Often mistaken as a blue cheese, the ash at one time served a purpose. Back in the day (To my generation: No I'm not talking about the early 90's) the hardy French folks of the Alps that made Comte, the large format Gruyere-style cheese that is the most consumed cheese in France, were often left with curd at the end of the day that wasn't enough to make the mammoth 70lb. wheel. Not wanting to be wasteful, they pressed the left over curd into a smaller form, covered their hands with ash from the outside of their copper kettles, and patted the young cheese to protect it during the night. Come the next day they would add another layer of curd on top. Et voila!, Morbier.
While it's been quite warm in the Bay Area, it is Autumn now, so I thought I'd celebrate my favorite season with a cold weather, toastie treat. Inspired by raclette, the drool-worthy cheese melting contraption of Switzerland, I decided to take my cheese twin to a level I hadn't before.
The Menu: Grilled bread with melted Morbier, served with pickled vegetable medley from Happy Girl Kitchen. Plus wilted spinach sauteed with leeks, so I wouldn't feel so bad about myself.
The Guests: Myself plus two crazy cheese ladies and one crazy cheese gent, some of us newly living under one (very small) roof together. Here's to new roommate excitement! Let's remember this when we can't stand the sight of each other...
Morbier's fatty, semi-firm, and slightly elastic texture make it a great melter. Its pronounced nutty, vegetal, and slightly bitter flavors become more subtle once melted, so this is a great way to introduce stinky cheese into your diet without knocking you backwards in your chair. As for the veggies, the acid cuts the fat and salt of the cheese, and adds a crisp crunch to the dominating melty, gooey texture. Plus who doesn't love pickles? I considered eating this while squatting in front of a high-powered fan with a scarf wrapped around my neck, but decided that might be overkill. While it still feels like bathing suit weather outside, melted cheese is delicious, and necessary, all times of the year.
and Dessert!
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