Morbier is made from raw cow’s milk originating in the mountain regions of France. Its paste is pressed but not cooked, and its most distinctive feature is the vegetable ash layer running through the center.

Traditionally, Morbier was made with two layers of curd separated by ash, each from a different milking — evening and morning. When there wasn’t enough milk to fill the mold, cheesemakers would use the morning milk first, sprinkle wood ash to prevent a crust from forming, and then add the evening milk on top.

The ash came from the cheesemakers’ fires and was used to protect the curd from insects. Today, however, there is no distinction between milkings, and the ash remains purely aesthetic, as a tribute to this old practice.

The cheese is aged for at least 45 days at temperatures between 7 and 15°C, and the rind is finished by rubbing it with brine (a mix of water, salt, and lactic ferments).