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RIVOIRE JACQUEMIN
France
Farm-made in the 19th century, Morbier cheese was made in two steps : the first, coming from the morning milking, was covered with a film of ashes in order to preserve it until the evening milking, forming the second half of this cheese. This characteristic gave Morbier its original aspect, with the presence of a horizontal black stripe through its middle. Today, Rivoire-Jacquemin
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