Morbier
/mɔːˈbɪə/ /mɔːˈbɪeɪ/noun
A firm French cheese made from cow's milk, with a dark streak running horizontally through its middle (originally of soot, now usually produced with vegetable colouring).
Origin
1930s; earliest use found in André Simon (1877–1970), writer on wine and food. From French Morbier (although only attested from 1938) from the name of Morbier, a town in the department of Jura in eastern France where the cheese was originally produced.
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