Recognisable by the streak of ash running along its centre, Morbier is an unpasteurised, pressed cheese made from cow's milk. It takes its name from the village of Morbier in the Upper Jura. This delicious cheese is matured for a minimum of 45 days.
Morbiflette, a variant of tartiflette, is a dish made with potatoes, onions, bacon cubes and Morbier. Delicious!
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