|Kordon holding a veined cheddar|
The unique Mobay is derived from an old French cheese making style that features two layers separated by a layer of edible grapevine ash. The French cheese uses two different types of cows’ milk to create two separate layers of cheese. One layer is made up of morning milk, and the second layer is made up of cows’ milk from the afternoon milking. This process is said to have developed by small farmers with limited dairy supplies who had to wait until afternoon to get enough milk to finish the cheese. This ash layer prevented the waiting milk from forming a crust.
|Two-layered Mobay cheese|