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semi-soft cows’ milk cheese of France
central line of edible white ash much like

Milk source: Dairy cattle
Country of origin: France
Region of origin: Franche-Comté
Aging: 1-3 months
Cheese type: Stinky
Pasteurized: Depends on variety

Morbier: Cheese with a Dash of Ash
(The Gourmet Cheese of the Month Club)
Traditionally, a half wheel of Morbier would be propped up by the fire. As it started to melt, the cheese would be scraped on to crusty bread or hot potatoes

Our favorite piece of Morbier was purchased at a discount at a Paris grocery. It was near to being over-ripe, expired and it was sooo good.

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