[3] It is ivory colored, soft and slightly elastic, and is immediately recognizable by the distinctive thin black layer separating it horizontally in the middle.

[2] The aroma of Morbier cheese is mild, with a rich and creamy flavour.

[5] The Jura and Doubs versions both benefit from an appellation d'origine protégée (AOP), though other non-AOP Morbier exist on the market.

[3] When making Comté, cheesemakers would end the day with leftover curd that was not enough for an entire cheese.

[3] Thus, they would press the remaining evening curd into a mold, and spread ash over it to protect it overnight.