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The Book of Food

By Frances Bissell

Published 1994

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This semihard cows’ milk cheese from the Jura mountains in eastern France is distinguished by a black band running horizontally through its middle: traditionally a layer of charcoal or soot was put on top of the morning curds to protect them until the evening curds were ready. Morbier has a dry gray rind, firm pale yellow interior and fairly strong flavor. (253)

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