This is a Morbier Style hard cheese
It is made from goat's milk with a fried parsley interface layer
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.