Janet Fletcher’s latest for The Chronicle. Coincidentally, I’m reviewing Morbier this weekend as well. Stay tuned.
“Morbier has never been one of my favorite French cheeses, so I was a little surprised by my enthusiasm for Jeune Autize. This latter is, in essence, a goat’s milk rendition of traditional Morbier, the cow’s milk wheel recognizable by its central ripple of ash.
Morbier has been made for centuries; Jeune Autize is modern, developed probably within the past 40 years, estimates Rodolphe Le Meunier, the acclaimed French affineur (expert ager)…”
Read Janet’s complete review via Jeune Autize, a goat’s milk Morbier – SFGate.