Monthly Archives: February 2015

Montboissie Morbier

MORBIER

Montboissie is a Morbier style cheese that is made in the highest part of the Jura Mountains in a small farm village in the Franche-Comte region.  The cheese dates back to the 19th century when producers of Comte cheese decided to make a smaller cheese for their own consumption. They take the leftover curd from the day and sprinkle it with ash to prevent it from drying out overnight. The next morning new curds are added and the wheel is pressed and washed with brine for form a protective rind.  Because of the washed rind the cheese has a pungent aroma that is surprisingly mild. It has a supple silkiness that is sweet, rich and has a nutty aftertaste with hints of fruit and fresh hay that pairs well with fruity white wines, nuts and grapes. This cheese is made with the milk of the Montbeliarde cow which is typical of this area and is a great melting cheese and is used in recipes like Quiche Lorraine, Potato Gratin

Try melting it over potatoes and bacon for a special treat on this cold mornings.

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Parmigiano Reggiano La Traversetolese “White Gold”

La Traversetolese logo

Known as the “king of cheese” there are more than one kind of Parmigiano Reggiano.  For example there is Parmigiano Regiano Solo Di Bruna made with milk from the Brown Apline Swiss cows, or Parmigiano Regiano Vacche Rosse made from the milk of the Regiano cow. Italy has 33 PDO cheeses and the La Traversetolese has a history dating back to the mid-13th century.  To be a PDO cheese the cows must eat at least 75% of their feed from the region, along with several other regulations, one is the sound the cheese makes when you strike it.

This version of Parmigiano Reggiano cheese is produced from the cream of raw milk skimmed from the evening milking and whole milk from the morning milking. The color of the crust is straw color with branding that identifies the month and year made and the dairy.  The paste is hard with a color ranging from a light cream (pale straw) to a darker yellow (straw).  The structure of the cheese is hard with “crunchies” which are amino acids that are formed by proteolysis (the breaking down of proteins).  The crunchy bits facilitate in the digestion of the cheese making this an excellent cheese for young children and the elderly, it is rich in bioavailable calcium, absent of lactose and low in cholesterol.

La Traversetolese also known as “White Gold” takes its name from the village where the dairy was founded. The Cooperative has 73 farmers supplying milk for the 20,000 wheels made each year. The milk comes from cows that graze in the mountains, where they eat a particular mountain grass and flax.  Its rich taste pairs well with white wines.

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