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.