Morbier is a semi-soft cows' milk cheese of France. It is ivory colored, soft and slightly elastic, and is formed in two layers separated by a thin layer of ash. It has a rind that is yellowish, moist, and leathery. The bottom layer consists of the morning milk and the upper layer is made of the evening milk.
The aroma of Morbier is somewhat obnoxious, though the flavor is rich and creamy, with a slightly bitter aftertaste. The ash has no flavour. It is added between steps to prevent a rind from forming during the molding process.
This cheese dates back to the dark ages, from the monastery of Morbier. Today the monks are gone but the cheese is produced from the region. Two excellent Morbier is the Morbier de Cleron and the more bouncy handcrafted Morbier Fermier.