Josh Eggleton wanted to create a grating cheese using locally sourced milk for his Michelin starred restaurant, The Pony and Trap. He also wanted to make a Morbier. It turns out that these two types of cheese used to be made at the same time out of the same batch of curd. Whenever there was any curd leftover from the grating cheese, Morbier would be made by layering any leftover curd with a separating layer of ash. Details of how to do this seem to be lost in the annuls of time, so we decided to see if we could reinvent/rediscover how it’s done.
How a Michelin starred Chef makes ash
Josh stirring the curd
Fantastic smelling Onion ash, invented by Josh and used with second experiment
The second Morbier experiment. Made as a hard grating cheese-the secret of how to make this a soft young cheese still eludes us. Oh well, half the experiment is successful! Finishing in the digital cave, one year later, a proper Grana type cheese!