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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

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