Morbier 
Morbier is a semi-soft cows' milk cheese from Franche-Comté in eastern France, named after the village of Morbier. A thin black layer of ash runs horizontally through its ivory paste, left over from the days when evening and morning curds were pressed into the same mold.
KarstenBuhr58, CC BY-SA 4.0, via Wikimedia Commons
Key Facts
| Country of Origin | France |
| Specific Origin | Jura Massif |
| Protection | PDO (2002), PDO (2000) |
| Milk Type | Cow's milk |
| Milk Treatment | Unpasteurized |
| Rind | Thin beige to orangey-pink |
| Texture | Smooth and tender |
| Flavor | Fruity, yogurt, vanilla, milky, fudge |
| Aroma | Fruity, grassy |
| Colors | Ivory paste, yellowish rind, thin black ash line |
| Forms | Flat wheel, 12–16 inches in diameter, 2–3 inches in height |
| Age | Minimum period of forty-five days |
| Also Known As | Morbier Cru de Montagne, Morbier AOP |
What is Morbier Cheese?
Morbier is a semi-soft cheese made from cows' milk in France. It takes its name from the small village of Morbier in Franche-Comté.
The cheese started as a way to use up what was left. Cheesemakers working on Comté would end the day with curd that was not enough to fill a whole wheel, so they pressed that evening curd into a mold and spread ash over it to protect it overnight. The next morning they topped it with curd from the morning milk. The ash stayed put, trapped between the two layers.
Most Morbier now comes from factories and larger dairy cooperatives, made from a single batch of milk. The traditional ash line has been replaced by edible commercial vegetable ash. Versions from the Jura and Doubs carry an appellation d'origine protégée, and non-AOP Morbier is also sold.
The paste is ivory, soft and slightly elastic, under a yellowish, sticky rind. The aroma is mild and the flavour rich and creamy. In consistency it sits close to Raclette.
How Does Morbier Cheese Compare?
The most relevant cheeses to compare Morbier against.
