A French cow's-milk cheese made in Franche-Comté. Its chief distinguishing feature is a greyish-black line that runs through the middle of it. This is the product of a layer of soot put on the curds made from the morning milking to protect them, and later covered by the curds from the evening milking. The cheese is named after the commune in the Jura where it was originally made.
Subjects: Cookery, Food, and Drink.