32 results for "Morbier" between $5.00 and $2,000.00

The rind of Morbier cheese is natural and rubbed, and the paste is supple and sweet. It is a mild cheese, originally made for personal consumption by the cheesemaker of Comte. Today, the black layer is a harmless vegetable product and purely decorative. The shape is round, with building sides and horizontal black furrow through the middle.

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This fine Morbier is hand made in Germany by an independant skilled clockmaker. There are very few of these available and are very collectible. Traditional Morbier mechanism is HAND MADE in Germany. Traditional Comptoise hour and half-hour bell strike with 5-after repeater. Large and sonorous cast brass bell. 8-day mechanism. Enamel dial with hand-painted accents. Intricate, hammered relief. Warranty: Two years.

8 Pounds Morbier has a sturdy, fruity flavor. It is traditionally made from a morning milking and an evening milking, which are separated by a layer of edible ash. This unique build gives it a recognizable appearance. This semi soft cheese also has a great aroma reminiscent of fresh hay. Morbier is very good on crusty bread.

Morbier clocks are popular and widespread in France and Switzerland, originating mostly from the French regions. They emerged at the end of the 17th Century and were produced in large numbers up to the beginning of the 20th Century. They can be easily recognized by their hammered-brass dial.

This fruity, creamy cheese is remembered because of the flavorless layer of ash that divides it into halves. It is AOC's 38th member. Produced from cow's milk, it used to be for personal use by the farmers in Comte 200 years ago. Soot is thrown on top in order to prevent a rind from occurring. This cheese matures for 6 weeks before it is ready for sale.

This semi-soft, raw cow's milk cheese is easily identifiable by its line of vegetable ash bisecting it horizontally, a tradition that goes back to this cheese's creation in France's Jura Mountains. At the end of the day after the gigantic wheels of Comte were made, the little bit of leftover milk was poured into a vat and ash was spread on top to protect it and prevent it from forming a rind. The next morning's milking was added on top of the ash, et voila! Supple, smooth paste, colored pale yellow...

From the Franch-Comte region in France, Morbier is one of our more recognized cheeses by its layer of ash spread through the center of the cheeses pate. Originally made for personal consumption by the cheese makers of Comte, this developed by adding ash to the leftover curd of the evening production. The next morning, the leftover curd from that day’s production was added, resulting in a layered cheese. This cheese is elastic and aromatic with a slightly sticky pate. 8oz

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Morbier clocks are popular and widespread in France and Switzerland, originating mostly from the French regions. They emerged at the end of the 17th Century and were produced in large numbers up to the beginning of the 20th Century. They can be easily recognized by their hammered-brass dial.

Chain pendulum is 35" long with a 1-1/2" diameter cast lead bob and rating assembly. Made in the Netherlands.

A 96 inch tall Morbier Grandfather Clock c1860 with fully operating calendar. Clock strikes and repeats the hours and strikes the half hours. The clock, with anchor escapement, is in good working order and keeps good time. The calendar, an unusual feature, works perfectly. The clock is equiped with a brass lyre pendulum and the original weights. The unsigned dial is original and in undamaged condition, very clean. The case is structurally sound in very good condition and the original scroll painting...

The rind of Morbier is natural and rubbed, and the paste is supple and sweet. It is a mild cheese, originally made for personal consumption by the cheesemaker of Comte. Today, the black layer is a harmless vegetable product and purely decorative. The shape is round, with building sides and horizontal black furrow through the middle. The paste is uncooked and pressed, the color is ivory to pale yellow.

For complexity and intensity of flavor, it is genuinely hard to beat the Morbier from Perrin. The raw milk contributes Great depth and the cheese making are flawless. They succeed with a Morbier that is fruity and aromatic with hints of earth and A perfect salt balance. The texture is unctuous and supple. Please refer to the history and legends of Morbier detailed in the Description of Morbier Jura.

L'horloge, la mesure du temps. La mesure du temps à travers les âges. Les horloges régionales autres que les comtoises. Le pays de la comtoise : la Franche-Comté. La naissance de l'horloge comtoise. Le mouvement cage-fer à poids. Evolution de l'horloge comtoise. Les techniques de fabrication. La fabrication du cabinet de l'horloge. La peinture gravée des cabinets d'horloge. La décoration de la gaine d'horloge comtoise. Plaidoyer en faveur de la grande horloge. La restauration de l'horloge...