Morbier - a French semi-hard #cheese made from whole cow's milk in the Franche-Comté region (Jura and Doubs departments).
A characteristic feature of this species is a black ash line running through the center of the circular block. Initially, the morning milk curd was sprinkled with ash while waiting for the evening milk curd. Nowadays, a layer of ash is added only for a visual effect and in keeping with tradition.
For production I used:
-14l of pasteurized milk at 65 * C for 30 minutes
-2.5 ml of calcium chloride
-culture meso-thermo (MST serowar.pl) 1.4g
-veal rennet "carlina" (wanczykówka.pl) 3ml
-ash (wańczykówka.pl)
-geotrichum candidum (serowar.pl)
-brevibacterium linens (Gapfood additives) \
- non-iodized salt
- non-chlorinated water
Негізгі бет How to make Morbier style cheese at home
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