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.
- have (or with) one's fingers (or hand) in the till
- have other (or bigger) fish to fry
- haver
- haverbread
- havercake
- have regard to
- haverel
- haverer
- haver grass
- Haverhill
- havermeal
- haversack
- Haversian canal
- Haversian gland
- Haversian lamella
- Haversian space
- Haversian system
- haversin
- haversine
- haversine formula
- have seen better days
- have seen it all before
- have shot one's bolt
- have skin in the game
- have someone eating out of one's hand