Harbison

Harbison is a beautiful soft paste, bloomy rind, bark-wrapped cheese from Jasper Hill Farm located in Greensboro in Northeast Vermont.

Harbison is a small cheese wheel measuring approximately 10 cm (4") in diameter, 3 cm (1.25") in height and 340 g (12 oz.) in weight. This lovely little gem is held together with a band of spruce bark that is collected in the woodlands on the farms property.

Jasper Hill Farm is operated by brothers Mateo and Andy Kehler who also operate Cellars at Jasper Hill. Cellars’ is a state of the art network of underground vaults, calibrated with distinct temperature and humidity levels accommodating various cheese styles. Cellars at Jasper Hill was designed to help neighbouring farms to compete as artisanal cheese makers and succeed in today’s marketplace. 

Harbison cheese is made with pasteurised cow milk from Ayrshire cows. Ayrshire milk is perfectly suited for cheesemaking. The high fat and protein content and the way in which they breakdown, is perfect in the development of an excellent cheese.

This delicate cheese has a slight woodsy mushroom aroma with a lovely fresh, herbaceous, sweet creamy taste. When this cheese is ripe, the soft oozing paste is perfect to be spooned out onto a baguette. Or eat it like a fondue, simply leave the whole cheese in the bark and cut back the top rind and scoop out the cheese. Harbison cheese is very similar to the much sought-after seasonal French Vacherin Mont d'Or and Switzerland's Mont d'Or.

Jasper Hill Farm also produce Bayley Hazen Blue, Alpha Tolman a burly Alpine-style cheese, Moses Sleeper, Willoughby and the American Cheese Society’s 2013 Best of Show winner Winnimere, which is a raw milk, larger version of Harbison.

Harbison pairs nicely with a well-balanced, full-bodied, white Gewürztraminer.

Check out this informative video on the making of Harbison cheese.

www.jasperhillfarm.com

www.cellarsatjasperhill.com

LAMUZGUEULE - Mister B

LAMUZGUEULE is a live Electro swing band from Grenoble, France. Lamuzgueule mixes swing, balkan and electro beats with narative and ironic french lyrics. Lamuzgueule's Mister B electro-swing style track is very bubbly, fun and contagious.

Mister B is taken from their album "Radio bérets & Disco zina". The album is composed and mixed with the help of 3 DJs: Dimaa, Tactical Groove Orbit, and Atom.

LAMUZGUEULE - Mister B (feat. Dimaa)

  

www.lamuzgueule.com

soundcloud.com/lamuzgueul

Morbier

Morbier is a raw cow-milk, semi-firm, washed-rind cheese with a distinctive vein of ash across the middle of the paste.

Morbier cheese is named after a small commune in the Massif du Jura in Franche-Comté in eastern France. Today both Jura and Doubs versions of the Morbier benefit from an AOC (Appellation d'Origine Contrôlée).

Morbier cheese dates back to the 19th century when it was originally made for personal consumption by cheesemakers of the French cheese Comté. The cheesemakers would use some of their leftover fresh curd after making their massive 100 lbs. wheels of Comté. They would sprinkle soot over the leftover curd as it rested overnight at the bottom of a barrel to keep insects away and to prevent a rind from forming until the next morning when more leftover pieces of cheese were put on top to complete what is Morbier cheese. A cheese that can be consumed in 45 days but an affinage of two months is more usual. Today the dark vein in Le Morbier made of vegetable ash is only decorative yet respectful to its origin. 

The milk used in the production of an AOC Morbier cheese must come exclusively from French Simmental and Montbeliard breeds of cow. Production may be artisanal, fermier, coopérative or industriel.

Morbier is made in the shape of a large disc with bulging sides. The wheel measures approx. 40 cm (16") in diameter and 8 cm (3") in height, weighing about 9 kg (20 lbs.). The ivory-yellow uncooked, pressed, semi-soft paste with small holes is pliant. Although the golden brown washed rind has a pungent aroma, the cheese is relatively mild with hints of fruit and grass. Morbier melts beautifully, try it in your next raclette.

Morbier pairs nicely with Pinot Noir, Gewurztraminer or a white Jura wine.

http://www.fromage-morbier.com

Photo source: http://www.lesvachesdutour.com