Morbier

And its trace of ash

In 1875, in Morbier, a small village in Upper Jura, just a few kilometres from Morez, a new cheese called little Morbier was born.

Since then, cheese makers and cooperatives have produced it as a sideline to Comté. When you cut it open, you will instantly see the originality of this cheese, made from raw cow's milk: it has a horizontal black line running through the middle.

This layer is made of plant ash. In 2001, morbier was granted an Appellation d'Origine Contrôlée in token of its quality.