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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...
-
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...
- "tartiflette".
Another related dish is the
morbiflette prepared with the
Morbier cheese in
place of the Reblochon. Willan, Anne (2007). "Tartiflette: Potato...
- is used. In Franche-Comté, the Bleu de Gex (or "Bleu du Haut Jura") and
Morbier, both PDO, are used as variants.[citation needed]
Examples of raclettes...
- Ars-sur-Formans and Misérieux,
reaching its
confluence with the
Morbier at Sainte-Euphémie. The
Morbier (Bief Mort / Bief lent)
reaches Sainte Euphémie
after p****ing...
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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...
- 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...
- 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...
