Morbier is a semi-soft cows’ milk cheese of France named after the small village of Morbier in Franche-Comté. It is ivory colored, soft and slightly elastic, and is immediately recognisable by the black layer of tasteless ash separating it horizontally in the middle. It has a rind that is yellowish, moist, and leathery. Morbier has quite a pungent aroma, but the taste is mellow and buttery with a good long aftertaste. Made with unpasteurised milk and traditional rennet.