Morbiern.

Brit.

/mɔːˈbɪə/,

/mɔːˈbiːeɪ/, U.S.

/ˌmɔrbiˈeɪ/,

/ˈmɔrˌbiər/

Origin: A borrowing from French. Etymon: French Morbier.

Etymology: < French Morbier (although only attested from 1938) < the name of Morbier, a town in the department of Jura in eastern France where the cheese was originally produced.

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).

ΚΠ

1936 A. L. Simon Catech. Cheeses iii. 36 Morbier, a French cheese made from November to July in Bresse.

1973 J. Githens tr. P. Androuët Guide du Fromage 353 Morbier... Appearance: light gray rind; black streak running horizontally through middle of cheese.

1983 N.Y. Times 6 Apr. c6/1 The cheese counter not only carries what have become the standard supermarket goat cheeses, Bucheron and Montrachet, but it also stocks goat cheese in spiced oil, fresh mozzarella, morbier, Pipo Crem' and Explorateur.

1989 P. Rance French Cheese Bk. xiv. 399 The present-day Morbier is made from curd with a character between that of Comté and Vacherin.

1995 Boston Globe 11 June 25/1 Frank McCelland mused about his choices... He came up with two. Morbier, that semi-hard cheese with a nutty flavor, and Saint-Andre.

This is a new entry (OED Third Edition, December 2002; most recently modified version published online March 2022).

单词	morbier
释义	Morbiern. Brit. /mɔːˈbɪə/, /mɔːˈbiːeɪ/, U.S. /ˌmɔrbiˈeɪ/, /ˈmɔrˌbiər/ Origin: A borrowing from French. Etymon: French Morbier. Etymology: < French Morbier (although only attested from 1938) < the name of Morbier, a town in the department of Jura in eastern France where the cheese was originally produced. 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). ΚΠ 1936 A. L. Simon Catech. Cheeses iii. 36 Morbier, a French cheese made from November to July in Bresse. 1973 J. Githens tr. P. Androuët Guide du Fromage 353 Morbier... Appearance: light gray rind; black streak running horizontally through middle of cheese. 1983 N.Y. Times 6 Apr. c6/1 The cheese counter not only carries what have become the standard supermarket goat cheeses, Bucheron and Montrachet, but it also stocks goat cheese in spiced oil, fresh mozzarella, morbier, Pipo Crem' and Explorateur. 1989 P. Rance French Cheese Bk. xiv. 399 The present-day Morbier is made from curd with a character between that of Comté and Vacherin. 1995 Boston Globe 11 June 25/1 Frank McCelland mused about his choices... He came up with two. Morbier, that semi-hard cheese with a nutty flavor, and Saint-Andre. This is a new entry (OED Third Edition, December 2002; most recently modified version published online March 2022). < n.1936
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