Latte di vacca
The Morbier (village located in the Jura region) farmers, created this cheese in the 19th century. When there was a bit of milk left, or when the amount was not sufficient enough to travel towards the fruit farm, they used to add rennet to the cheese and
leave the curd to stand. The cheese was covered with a layer of ash taken off of the kettle’s opening to prevent from oxydation and keep the insects away.
The same procedure was done the day after and two cheeses were superimposed. The Morbier used to be a cheese that the mountain people kept for their own consumption during winter.