Day 9: Morbier
Today’s cheese is one that has continually grown on me. Morbier is an instantly recognizable cheese owing to the stripe of vegetal ash along its equator and comes from the Jura department (also known for its ‘yellow’ wines) in the Burgundy Franche Comté region of France. I bought this at a fromagerie I had never been to, La Fermette on rue Montorgueil, a pleasant street dotted with shops and cafés in Paris’ central 2nd arrondissement. When a cheesemonger says something is excellent, it is a good bet he knows what he’s talking about. This one was the best I have ever eaten. It is a farmstead cheese, meaning that it was made and aged at the farm where the cows were milked. It was supple in texture and smelled of fresh cut grass, a touch of citrus, and butter. A truly amazing cheese.