Traditionally, the cheese consists of a layer of morning milk and a layer of evening milk. When making Comté (cheese), cheesemakers would end the day with leftover curd that was not enough for an entire cheese. Thus, they would press the remaining evening curd into a mold, and spread ash over it to protect it overnight. The following morning, the cheese would be topped up with morning milk. Nowadays, the cheese is usually made from a single milking with the traditional ash line replaced by
The aroma of Morbier is strong, but the flavor is rich and creamy, with a slightly bitter aftertaste.
Unpasteurised, Cow's Milk