Quick Overview :
Springy and smooth, an ideal melter. A striking presence and broadly appealing.
Country of Origin: Franche-Comté, France
Milk Type/Treatment: Raw Cow
Rennet Type: Animal
The Flavor Experience
The wacky neighbor in the cast of semi-soft, slightly funky Alpines, Montboise is a cheese you can always count on. This level of stink won’t drive anyone out of the room, but without sacrificing any flavor. This is a cheese that already tastes like macaroni and cheese, as though they made it with just-overcooked pasta. You might be able to save a step with this Morbier-style cheese.
The characteristic vein running through Montboise is traditionally vegetable ash, though recently it has been replaced by grape must. You see, in the olden-days, a layer of ash separated curds from the morning milking from those of the evening milking, preventing flying debris and little crawlies from landing on the cheese as it waited for completion. That’s not much of a concern these days, but that distinct line remains the identifying mark of Montboise.
Of course you will use this in mac & cheese, but also in savory rice or bread puddings, as it’s one of our favorite, full-flavored, savory melters. Cheesesteaks? Montboise. HOT DOGS? MONTBOISE! Don't forget the mustard (try Edmund Fallot’s Cassis or Tarragon mustard for a seriously French dog) and a pickle spear (go for McClure’s Spicy Pickles). Montboise is more than an ingredient, though. That central line of ash makes for a striking presence on a cheese plate, and this in-between texture is too often overlooked when building a great progression of cheeses.