It's a mountain cheese from the Jura region of France featuring an Alpine mountain range on its eastern border with Switzerland. Other great cheeses from the good pasture lands on the slopes of the Jura's rounded crests and summits include Comté, Vacherin Mont d'or, as well as a blue cheese called Gex. Le Morbier is a soft and mild cheese, usually aged about 2 months. But the Le Pic Morbier is a fine and quite exceptional example of this elegant cheese...
Produced exclusively in cheese-making chalets (small cheese dairies that still operate in some mountain villages) at over 1100 meters (3,600 ft.) of altitude, the Le Pic Morbier is firmer and richer. Aged between 4 and 6 months in the Hamel cellars, it features more character and more complex flavors, sometimes with a delicate hint of licorice. The Morbiers you can taste at our cheese shops have been aged 5 months... which makes them so rare and unique that we call them Morbier Reserve.
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Peel and boil potatoes in salted water. Drain and let cool for a while
Then cut into medium to thick slices. Sweat bacon cubes with shallot over a medium heat.
Preheat the oven to 425° F. Butter baking dish. Arrange potato slices, bacon cubes and Morbier slices (beginning with potato slices and finishing with cheese), sprinkling salt, pepper and chives each time. Bake for about 20 min.
Pour the cream 10 min. before the cooking end. Serve hot accompanied with a salad.