This is a Morbier Style hard cheese

It is made from goat's milk with a fried parsley interface layer

Made 4/1/2012
Ready to Eat 7/1/12

Traditional Morbier cheese is a semi-soft French cows' milk cheese that is characterized by a black horizontal layer of tasteless "ash" separating top and bottom layers.

Instead of using "ash", I used dried parsley leaves as an interface layer and instead of cow's milk I used goat's milk.

The first picture shows this cheese soon after being taken out of the mold.
Note the specs of parsely.

The second picture shows the cheese after aging.
Note the interface layer of dried parsely.