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 This cheese was originally made for personal consumption by the cheesemakers of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.