Beskrivning
This historic cheese is produced in the Jura region. In the past, when cows kept indoors no longer produced enough milk to make Comté, farmers would curdle the evening milk and cover it with charcoal to protect it from insects and bacteria. The next morning, they would curdle the fresher, lighter-colored milk and pour it over the first layer. Today, vegetable ash is used instead, but in farmhouse productions, the two layers of milk can still be distinguished by their difference in texture and flavor.
