>>>My late wife and I inherited a Morbier grandfather clock movement that keeps good time and sounds the quarter hour.
>>>It was made in the late eighteen hundreds and it's still running in my living room. My grandsons have promised me that they'll keep it running.
>>>I've read that the designer wanted something that French farmers in that region could build during the winter months when they had free time.
>>>The resulting design was elegantly simple and hundreds of them are still telling and sounding time accurately.
>>
>>And then there's also the cheese.
>
>In the swiss case, it's the holy cheese.

Morbier (French pronunciation: [mɔʁbje] ⓘ) is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté.[3] It is ivory colored, soft and slightly elastic, and is immediately recognizable by the distinctive thin black layer separating it horizontally in the middle.[3] It has a yellowish, sticky rind.[2]