Cheese Discoveries – Montboissié
Montboissié, Cow’s milk, semi-hard cheese (24%)
It is to Bernard’s credit (Nice Bistro, Whitby, ON) and his passionate persuit of fine cheeses for his restaurant that I discovered this marvel of gastronomic delight.
Produced by the Societe Fromagère du Livradois in the heart of the Auvergne region, Montboissié is a pasteurized version of Morbier. Originally named after a little farm town in France.
Montboissié Cheese
Montboissié is a semi-hard cheese with a layer of vegetable ash midway between top and bottom. Today, the ash is purely decorative, a nod to the method by which this cheese was once produced in Franche-Comté. Originally, the evening’s fresh curds were sprinkled with ash to prevent the formation of a rind overnight. The next morning, new curds were laid upon the thin layer of ash to finish off the wheel.
The wheel is then washed and rubbed by hand, forming a rind to protect the rich, creamy interior and create a delectably pungent aroma. Contrary to its smell it has a mild taste with a wonderful nutty aftertaste.
Perfect with tangy whites and light fruity reds.
I loved this cheese and look forward to getting my hands on some more.
If you’d like some, send me an email with your request and I’ll get you some!
Definitely “Zen Gourmand Approved”
