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Morbier (French pronunciation: [mɔʁbje] ) is a semi-soft cows' milk
cheese of
France named after the
small village of
Morbier in Franche-Comté. It is...
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Morbier (French pronunciation: [mɔʁbje] ) is a
commune in the Jura
department in the Bourgogne-Franche-Comté
region in
Eastern France. From 1680 to 1920...
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power for the quarter-hour
chime sequences.
Comtoise clocks, also
known as
Morbier clocks or
Morez clocks, are a
style of
longcase clock made in the French...
- mold-ripened
cheese with a
central line of
edible white ash much like
Morbier. The
cheese ripens starting with the
bloomy mold exterior,
resulting in...
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livestock and milk production, is
symbolised by its
cheeses (comté, mont d'or,
morbier, cancoillotte) and
charcuteries (Morteau sausage, Montbéliard sausage,...
- "tartiflette".
Another related dish is the
morbiflette prepared with the
Morbier cheese in
place of the Reblochon. "Tartiflette |
Traditional Cheese Dish...
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Arbois Cheese: Cancoillotte, Bleu de Gex, Comté, Édel de Cléron, Metton,
Morbier, Munster,
Vacherin Mont d'Or Sausages:
Saucisse de Montbéliard, saucisse...
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Maroilles — the
village of
Maroilles near the
Belgian border Morbier — the
village of
Morbier near the
Swiss border Munster — the town of Munster, Haut-Rhin...
- Comtoise [fr], trout,
smoked meats and
cheeses such as Mont d'Or, Comté and
Morbier which are best
eaten hot or cold, coq au vin jaune [fr] and the special...
- Wood ash is also used as a
preservative for some
kinds of cheese, such as
Morbier and
Humboldt Fog. An
early leavened bread was
baked as
early as 6000 BC...
