Morbier

Morbier is a French semi-soft cow's milk cheese immediately recognizable by the dark horizontal line of ash bisecting its interior. Historically, this layer of vegetable ash was applied to the evening milk to protect it from flies and bacteria before the morning milk was added on top.

Morbier originates from the Franche-Comté region in eastern France. It received French Appellation d'Origine Contrôlée (AOC) status in 2000 to protect its traditional production methods and regional origin.

Yes, the black line running through the center of Morbier is entirely edible and is typically made from safe vegetable ash. Modern commercial production uses the ash purely for traditional aesthetic appeal rather than for the practical preservation reasons of the past.

Morbier has a supple, creamy texture with a complex, slightly nutty, and fruity flavor that is less salty than many other French cheeses. As it ages, the rind develops a stronger, more pungent aroma, while the inside remains mild and rich.