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Morbier

There are probably over 250 years, the farms and dairies of Doubs and Jura, is made, this local product characterized by its hoary line.

Formerly, small farms had few liters of milk for cheese making and especially in winter due to the end of lactation. Presumably to protect his cheese, farmer's sprinkled with ashes. Then, with the next milking, he completed his cheese so that it reaches a satisfactory height. Today, the ash was replaced by coal plant that has a purely decorative role.

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