Marbre cheese, like so many creations, was developed out of a happy accident. Etienne of Fromagerie Alpines was aiming to make use of deformed écrou cheeses (little ash-coated cheeses shaped like a hexagonal nut). After assembling them in a larger mould, he realised that a pretty marbling formed on the rind and in the interior. Thus was born an elegant cheese made with raw goat milk that will be a big hit on any cheese platter. Etienne also chose to ripen the Marbre cheese for five to six days longer than his other cheeses (which are generally ripened for a week), giving it a slightly more pronounced flavour and a firm but very silky texture. Our recommendation: this cheese is best to enjoy at room temperature and should be cut with a cheese lyre rather than a knife so that you can show off the beautiful marbled pattern.
