Cheese of the week: Mobay  

This week's cheese is Mobay from Carr Valley in Wisconsin. Once again I picked it up at the Marion Street Cheese Market, although I've had it a couple times before, once at Bin 36 downtown. It was as tasty as I remembered.

Mobay is a semi-hard cheese made up of two layers separated by ash from grape vines. Apparently this recalls a French cow's milk cheese called Morbier that makes use of both morning and afternoon milk by sprinkling vegetable ash after the first (morning milk) layer is poured to prevent a crust from forming before the afternoon. The twist is that Mobay uses sheep's milk for one layer and goat's milk for the other, giving the cheese two separated flavors that mix wonderfully in the mouth.