Exploring Mobay Cheese: A Unique, Flavourful Experience

Mobay is a semi-soft mixed milk cheese made from pasteurized goat's and sheep's milk. It is a US version of the French cheese Morbier, crafted by the fourth-generation cheesemaker Sid Cook of the Carr Valley Cheese Company in Wisconsin. Mobay is made by pressing together halves of goat's and sheep's milk cheeses, separated by a decorative layer of grape vine ash. The cheese has a bone-white colour, apart from the thin line of ash running through the middle. Each layer has a distinct flavour and can be savoured separately.

Mobay's origin

Mobay cheese is an American cheese, crafted from pasteurized sheep's and goat's milk. It is a semi-soft, mixed milk cheese with a soft and supple texture. It is cheesemaker Sid Cook's version of the French cheese Morbier, brought to life at Carr Valley Cheese Co. in Wisconsin.

The process of making Mobay cheese is unique. After production, halves of sheep's and goat's milk cheeses are pressed together, but a decorative layer of grape vine ash runs through the middle of the cheese, separating the two halves. The goat's milk half is bright white, while the sheep's milk half is ivory. Each layer can be savoured separately, with the bright tang of the goat's milk contrasted by the sweetness of the sheep's milk. Together, they offer a complex and well-balanced flavour profile.

Sid Cook, the fourth-generation owner of Carr Valley Cheese, is one of the few certified Master Cheesemakers in the U.S. The company has been making cheese in Wisconsin for over a century and has become one of the finest specialty cheese manufacturers in the country. Mobay cheese, in particular, has won several awards, including a Silver Medal at the 2011 World Cheese Awards, first place at the 2009 World Championship Cheese Contest, and first place at the 2007 American Cheese Society Competition.

Mobay's ingredients

Mobay cheese is a unique American cheese, inspired by the French cheese Morbier. It is made from pasteurized goat's and sheep's milk. Mobay is a semi-soft, semi-firm, mixed milk cheese.

The goat's milk and sheep's milk are crafted into two separate halves of cheese. The goat's milk half has a bright white colour, while the sheep's milk half is ivory. Each half is cured separately for approximately four months, after which they are pressed together.

The two halves of Mobay cheese offer distinct flavour profiles. The goat's milk side is bright, tangy, and slightly bitter, with a "farmy-type" taste. In contrast, the sheep's milk side is richer, creamier, and sweeter, with a grassy note. When enjoyed together, these two halves create a complex and well-balanced flavour profile, offering an almost grape-like finish.

Separating the two halves of Mobay cheese is a thin layer of grape vine ash, which adds a subtle smoky layer to the cheese. This ash layer is a nod to the traditional French method of making Morbier cheese, where a layer of ash was used to preserve leftover curds until the next day.

Mobay's texture

Mobay is a semi-soft or semi-firm cheese with a soft and supple texture. It is made from pasteurised goat's and sheep's milk, with each half created separately and cured for around four months before being pressed together. The goat's milk side is bright white and tangy, while the sheep's milk side is ivory or pale yellow and sweet. The two halves are separated by a thin layer of grape vine ash that runs horizontally through the cheese.

Mobay is described as having a delicate and rustic flavour, with the tangy goat's milk balanced by the sweet and grassy or creamy flavour of the sheep's milk. The combination of the two types of milk gives the cheese a complex and varied taste, with the strong flavour of the goat's milk mellowed by the sheep's milk. The grape vine ash also imparts a subtle smokiness to the cheese.

Mobay is a very versatile cheese that can be enjoyed in many ways. It can be melted on top of a pizza, crumbled into a salad, or served on a cheese board. It pairs well with fruit, crackers, and port wine for an after-dinner treat. Mobay is also a great choice for those who are unable to tolerate A1 milk, as it is made with A2 milk casein.

Mobay's flavour

Mobay is a semi-soft mixed milk cheese crafted from pasteurized sheep's and goat's milk. It is a US version of the French cheese Morbier, made by Carr Valley Cheese Company in Wisconsin. The cheese is created by pressing together halves of sheep's and goat's milk cheeses, with a decorative layer of grape vine ash running through the middle. Mobay is described as rustic yet mild, with a bright, tangy flavour from the goat's milk, balanced by the sweet and grassy notes of the sheep's milk. The two halves can be enjoyed separately or together, offering a complex taste profile. The goat's milk side is bright white, while the sheep's milk is ivory, with a slightly richer, creamier, and sweeter flavour. The combination of the two halves creates a smooth, round flavour, with a subtle smokiness from the ash layer. Mobay pairs well with sweeter wines like Chenin Blanc or Riesling, or with Belgian-style ales.

Mobay's awards

Mobay cheese is an award-winning creation of master cheesemaker Sid Cook of the Carr Valley Cheese Company in Wisconsin. It is a semi-soft mixed milk cheese crafted from pasteurized sheep's and goat's milk. It is Sid's unique take on the French classic Morbier cheese.

The award-winning Mobay cheese has a thin layer of grape vine ash that runs horizontally through the cheese, separating the goat's milk and sheep's milk halves. The bright white side is tangy and made from goat's milk, while the ivory side is sweet and made from sheep's milk. The combination of these two halves creates a complex and magical flavour profile that has won over many cheese enthusiasts.

Mobay cheese has won numerous awards, including:

• Silver Medal at the 2011 World Cheese Awards
• 1st Place at the 2009 World Championship Cheese Contest
• 1st Place at the 2007 American Cheese Society Competition

These awards are a testament to the excellence and uniqueness of Mobay cheese, which has become a favourite among cheese lovers.

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