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Topic: Morbier cheese

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	iGourmet.com - Encyclopedia of Cheese
		It is a creamy cheese with a flavor of nuts and fruit and an aroma of fresh hay.
		It is an earthy cheese with a fruity flavor and a grassy aroma.
		Sap Sago: A tiny, green, 2 ounce cheese wrapped in foil, Sap Sago is a very hard grating cheese with a sharp flavor and a pungent aroma due to the use of a powder made from clover leaves added to the cheese during manufacture.
	www.igourmet.com /st_encyclopedia.asp (3506 words)

	Morbier (cheese) - Wikipedia, the free encyclopedia
		Morbier is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté.
		Originally Morbier was made from leftover curd for the personal consumption of Comté cheese makers.
		The aroma of Morbier is found somewhat objectionable by some, though the flavor is rich and creamy, with a slightly bitter aftertaste.
	en.wikipedia.org /wiki/Morbier_cheese (198 words)

	Interfrance: Franche-Comte Cheeses
		A blue cheese with a delicate parsley savor, produced in the Haut-Jura area, where exceptionnally varied flora give the milk of the montbeliarde cows a unique flavor.
		Morbier cheese also melts beautifully as in the dish called "Morbiflette", where it is melted on top of potatoes.
		The Mont d'Or is a creamy and voluptuous cheese.
	www.interfrance.com /en/fc/ga_la-fromagerie.html (762 words)

	CHEESE
		From a tasting standpoint, pairing cheeses with wine is the best way to educate consumers about the pleasures of food and wine, because cheeses can easily be appreciated by their strong basic flavors: salt, sweet and sour.
		Instead of yeasts, cheese producers use specialized, localized strains of bacteria to define the style of a particular cheese, although the source (cow, goat, sheep) and fat content of the milk are also important.
		With the non-blue cheeses, the Morbier (though it does have a blue streak through the middle, it is not considered a blue cheese), and the English Farmers Cheddar worked well with all three wines.
	www.beveragebusiness.com /bbcontent/art-arch/murray01.html (2335 words)

	Cheese (Site not responding. Last check: 2007-10-13)
		Cheese is a foodstuff made from the curdled milk of various animals including cows, goats, sheep, and water buffalo.
		Bacteria are added to cheese to add flavor, and some cheeses also have molds, either on the outer skin or thoughout.
		Cheese is naturally white so it is common to add color, for example hard cheeses often have annatto[?] or carotene added to make them yellow.
	www.explainthat.info /ch/cheese.html (424 words)

	NPR : Cheese Course 101
		A cheese course also presents an excellent occasion to study the gastronomic characters around the table: There are those who shake their heads politely and pass, and there are those whose eyes light up, revealing unsuspected reserves of appetite.
		The classic French cheese course usually offers a minimum of three cheeses, each representing a different type of milk (cow, goat or sheep's milk) or a different family of cheese.
		A cheese course is sometimes served with a salad (simply dressed with a bit of olive or walnut oil, so as not to clash with the other flavors), but fresh fruit is a popular alternative.
	www.npr.org /templates/story/story.php?storyId=4865689 (1030 words)

	Cheese of the Month Club
		The cheese bestows the essence of the Italian countryside in such a demonstrative manner that you could swear you were sitting among the cows on a grassy hillside in Lombardy.
		Taleggio is a rough, rosy crust cheese enveloped in a cheese that is inedible.
		Spread with Morbier cheese and toast on a sheet pan in a 425 degree oven until golden - approx.
	www.cheesemonthclub.com /pastnewsletters/vol3no3.htm (1639 words)

	Facts about topic: (Morbier cheese) (Site not responding. Last check: 2007-10-13)
		Morbier is a semi-soft cows' milk cheese of France (A republic in western Europe; the largest country wholly in Europe).
		The aroma of Morbier is somewhat obnoxious, though the flavor is rich and creamy, with a slightly bitter aftertaste.
		Two excellent Morbier is the Morbier de Cleron and the more bouncy handcrafted Morbier Fermier.
	www.absoluteastronomy.com /encyclopedia/m/mo/morbier_cheese.htm (170 words)

	Cheese Buying Lesson for Home Cooks
		When ripe, the cheese can be soft and makes for a great table cheese, but when aged for a year or longer, it is used as a grading cheese.
		Romano cheese is said to add a pleasing note to pizza made with a zesty garlic-tomato sauce and spicy sausage.
		This log-shaped goat cheese is from an area in France called the Touraine and the straw is used to reinforce the crumbly texture.
	www.reluctantgourmet.com /types_of_cheese.htm (2219 words)

	Cheese - Buy Cheese from around the World - igourmet Cheese! (Site not responding. Last check: 2007-10-13)
		Stilton Cheese: Historically referred to as "The King Of Cheeses," Stilton Cheese is a blue-mold cheese with a rich and mellow flavor and a piquant aftertaste.
		Roquefort Cheese is sharp, peppery, piquant and distinct.
		Sap Sago Cheese: A tiny, green, 2 ounce cheese wrapped in foil, Sap Sago Cheese is a very hard grating cheese with a sharp flavor and a pungent aroma due to the use of a powder made from clover leaves added to the cheese during manufacture.
	www.pepperjam.com /cheese.htm (3905 words)

	Fromages.com - The Best of French Cheeses - morbier
		Morbier (meaning "small market-town") is produced in the village of Morez in the Jura mountains.
		Each night soot was sprinkled on the fresh curd that remained at the bottom of the barrel, which prevented a rind from forming and kept the insects away.
		The production of this cheese is protected by a special label from the Franche-Comte; it belongs to the AOC family.
	www.fromages.com /epicurian_cheese_shop_detail.php?id_fromage=80 (177 words)

	Cheese, Specialty Food, Gourmet Gift Baskets, Cheese Gifts: igourmet (Site not responding. Last check: 2007-10-13)
		It is a hard-pressed cheese and, as with all farmhouse cheeses its taste varies with maturity and season.
		This cheese from Savoie is aged in a cellar or cave, where it is turned every two days and washed with brine or whey to speed the aging process.
		This artisan cheese is made using a copper cheese vat in the tradition of the Beaufort and Abondance cheeses of the Tarentaise Valley in the Savoie region of the French Alps.
	www.igourmet.com /shoppe/shoppe.asp?cat=1&source=pepperjamsearch (1612 words)

	Morbier Cheese (Site not responding. Last check: 2007-10-13)
		The result is a two-layered semi-soft cheese with a complex fruity flavor and a slight tang.
		The two layers of the cheese have slightly different flavors, with the layer from the evening milking tasting fruitier than that from the morning milking.
		Morbier is made using raw cow's milk and has a complex, bold flavor.
	www.egourmetcheese.com /cheese/morbier.htm (317 words)

	Minor Tweaks: FEATURED CHEESE Archives
		Our Featured Cheese is a blend of not one, not two, not three, not even four but five (!) delicious cheeses that combine to form a medley of dairy delight unrivalled in the Velveeta-munching colonies.
		The cheese wasn’t terrible, just unremarkable: The consistency and texture was similar to our previous Featured Cheese but the tangy taste was less pleasing.
		The cheese is soft and creamy (thanks to the "triple cream," I suspect) and the flavor is mild and pleasant.
	www.abrilliantmistake.com /archives/featured_cheese (1353 words)

	Todarobros.com - Detail (Site not responding. Last check: 2007-10-13)
		Morbier started as a cheese made from the leftover milk from production of the Comté cheese.
		The leftover curd from the evening was used the first layer of Morbier cheese.
		The second layer of Morbier was created from the left over curd from the next morning.
	www.todarobros.com /detail.aspx?ID=66 (93 words)

	Minor Tweaks: FEATURED CHEESE: Morbier
		Two French cheese executives are sitting at a table in a windowless conference room.
		Morbier is a semi-soft cheese notable for its bisecting line of dark vegetable ash.
		Another says that the ash was used to preserve the cheese after the morning milking, i.e., the cheese-maker would make a batch of cheese in the morning, cover it in ash, then return in the evening to make another batch.
	www.minortweaks.com /archives/2005/04/featured_cheese_2.html (312 words)

	Morbier Cheese - Glossary from Hormel Foods
		A French cheese that for years was a farmhouse cheese made in the Jura mountains, but now is made in local cheese factories.
		Morbier cheese can be served as an appetizer on crackers or with chutney added to enhance the flavor.
		It is a good cheese to serve on crackers or with bread served fresh or melted over the bread.
	www.hormel.com /kitchen/glossary.asp?id=36161&catitemid= (266 words)

	Rivoire Jacquemin
		Farm-made in the 19th century, Morbier cheese was made in two steps : the first, coming from the morning milking, was covered with a film of ashes in order to preserve it until the evening milking, forming the second half of this cheese.
		This characteristic gave Morbier its original aspect, with the presence of a horizontal fl stripe through its middle.
		All Rivoire-Jacquemin Morbier cheeses profit from the strict elaboration given to the Franche-Comté label.
	www.rivoire-jacquemin.com /anglais/produits/morbier.htm (340 words)

	Ash Coated Cheese - Glossary from Hormel Foods
		Although other cheeses made from cows or sheeps milk may have an inner ash coating, such as Morbier or Mobay, it is the goat cheeses that are the types most often associated with an ash coating.
		Morbier cheese contains a layer of goat's milk cheese and a layer of sheep's milk cheese separated by the layer of ash.
		Similarly, Humbolt Fog cheese is a variety of goat's milk cheese produced with an inner layer of ash seperating two layers.
	www.hormel.com /kitchen/glossary.asp?akw=&id=37901&catitemid= (299 words)

	The Cheese Diaries: Morbier and the office desk picnic
		The Morbier is one slap in the face of a cheese, pungent to the point of nearly tasting ammoniated.
		The core of the cheese is a dark, pale yellow which becomes khaki at the rind.
		The smell, which I only pick up by pressing the cheese to my nose, and which not one of my workers has yet complained about, is actually significantly more pungent than the cheese itself.
	www.cheesediaries.com /archives/cheese_reviews/000341.shtml (663 words)

	Cook's Thesaurus: Semi-Soft Cheeses
		Cheeses lose character when frozen, but many semi-soft cheeses can be frozen and thawed without losing too much flavor, though some become crumbly.
		Chaubier cheese Notes: This mild French cheese is made with a blend of cow and goat milk.
		Morbier cheese Pronunciation: MOR-byay Notes: This creamy and mild cheese has a dark stripe running up the middle, a reference to earlier times when a layer of ash was added to the cheese to protect it from insects.
	www.foodsubs.com /Chessoft.html (1522 words)

	Morbier pasteurised - french cheese (Site not responding. Last check: 2007-10-13)
		Coming from the Franche Comté, the Morbier is immediately recognisable thanks to the stripe of wood ash that traverses the centre of the cheese.
		The Morbier is a flat round cheese some 35 to 40 centimetres in diameter and 8 to 9 centimetres high.
		It is a supple cheese, ivory to yellow in colour containing a few small holes, with a slightly cracked rind and a clear median line.
	www.france-gourmet.com /Cheese/Cheese/MorbierPasteurised.html (203 words)

	Cheese Guide For Beginner and Intermediate Home Cooks
		Here are some of my favorite cheeses that may be new to you including my current Top 5 Cheese Picks.
		Not a particularly nice sounding name but he or she will be able to point you in the right direction once they know your tastes.
		Morbier - a delicious semi soft cow's milk cheese.
	www.reluctantgourmet.com /cheese.htm (686 words)

	Say Cheese! (Site not responding. Last check: 2007-10-13)
		The cheese that's very difficult to get when you live in a small town on the edge of nowhere.
		I like to eat cheese as a meal itself and after a while, the supermarket cheese selections get about as boring as the supermarket meat department selections.
		I wish there was a cheese shop locally, one where I could buy the cheeses and other unusual "gourmet" items I like to eat without leaving town.
	homepage.mac.com /mlanger/iblog/B909035738/C1573867992/E569614221 (656 words)

	Amazon.com: Morbier (1 Pound) by igourmet.com: Gourmet Food (Site not responding. Last check: 2007-10-13)
		A friend sent me a one pound wheel of this cheese, Morbier and when I opened it for the first time I was taken aback and jetted back in time to the Summer of 1985: back to my little brothers closet floor: a place no one would dare enter becuase of the foul odor.
		But, being the cheese afficianado that I am, I picked the cheese up off the floor, unwrapped it completely and let it come to room temp...approx.
		When I returned to it, the bad odor was gone and all I could smell was the delicious aroma of aged cream with a slight blue cheese edge.
	www.amazon.com /exec/obidos/tg/detail/-/B0000D9N41?v=glance (606 words)

	Morbier cheese - History
		The Morbier is more than 2 centuries old.
		In Chapelle-des-Bois on the Mount Risoux, cheeses are made in the same way as
		This rural product with its typical fl stripe has in all probability been produced in the farms and cheese-dairies called "fruitières" from the Doubs and Jura* for more than 250 years.
	www.fromage-morbier.com /english/histoire.html (120 words)

	Cheese Supply - Cheeses, Cheese Making and Cheese Supplies and Cheeses Accessories (Site not responding. Last check: 2007-10-13)
		It was a big hit at a b..
		We have over 700 cheeses to choose from, plus cheese kits, knives, boards, fondue pots, melters, cheese making supplies, and many other cheese accessories!
		We import directly from more than 15 countries weekly to make sure that the cheese you get is fresher and tastier than any where else!
	cheesesupply.com /cgi-bin/affiliates/clickthru.cgi?id=quantobasta&... (126 words)

	Morbier Cheese (Site not responding. Last check: 2007-10-13)
		Cut up tall cheese in small rounds, and small goat's-milk cheese in two parts.
		Our French Cheese Assortment captures a good bit of French cheese culture with the four cheeses in our sampler.
		One is of the "stinky" variety, one is a triple-crème, one is a chèvre, and one is a mountain cheese from the Alps.
	www.egourmetchef.com /cheese/morbier.htm (463 words)

	Monterey Jack Cheese
		Jack cheese, or Monterey Jack cheese is a cooked, semi-soft whole milk or skim milk cheese.
		Aged varieties are usually found only locally in California, but the softer variety and a soft version with jalapeno peppers (Pepper Jack or Jalapeno Jack) are widely available throughout the U.S. Sonoma Jack is made in Sonoma County, California.
		Jack cheese has a high moisture content, melts easily, and has a bland, buttery flavor.
	www.foodreference.com /html/fmontereyjackcheese.html (316 words)

	OT: Cheese review Free discussion
		She suggested Morbier, so I gave it a shot.
		rich cheeses, but that may be partly because of the mood I'm in.
		I haven't tried Morbier, but I shall keep an eye out for it in future.
	gyxe.com /shyness-diffidence/40-561-ot-cheese-review-read.shtml (1265 words)

	Gourmet Food Store - Buy Cheese: Morbier Portion - Kosher (case - pre order)
		Morbier is sweet and creamy with a natural rind and a layer of ash (don't worry, it has no flavor and only adds to Morbiers appeal) in the middle.
		It is an old French cheese from the region of Comte, and a Gourmet Food Store favorite, now available certified kosher.
		caviar, cheese, foie gras, butters and creams, oil and vinegar, smoked salmon, truffles, mushrooms
	www.gourmetfoodstore.com /cheese/cheese-details-6845.asp (133 words)

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