Morbier is an AOC cows milk cheese from the Franch-Comte region in France. It is most recognized by its a layer of grayish black edible ash through the center of the ivory colored pate. This cheese was originally made for personal consumption by the cheesemakers of Comte. Ash was added to the leftover curd of the evening production to prevent a rind forming and to keep insects away. The cheesemaking process continues by adding the remaining curd from the next morning’s production and allowing the cheese to age for at least two months. This results in a layered cheese, with a semi-soft and elastic pate that is creamy and slightly aromatic. The natural rind is sticky and forms a light brown color.