Montboissié is a Morbier-style cheese made in the Jura Mountains in France. In the 19th Century the evening’s curd was sprinkled with ash to preserve it until the morning curds were added to the wheels. Now, the cheese is made from a single milking, the line of wine lees is added to the center for decorative purposes. It will certainly shine on any cheese board!
The cheese is washed in brine during the ageing process so it is somewhat pungent, but the raw milk interior is smooth and springy, with a delicate fruity and buttery flavor reminiscent of Taleggio.
This cheese would be perfect for melting! Try it with a wine from Alsace, Rioja, or a light lager.