Produced in the village of Morez in the Jura mountains of France, Morbier dates from the nineteenth century, when it was traditionally made by the producers of the French cheese, Comté. The texture of Morbier is semi-soft, supple and springy, with small eyes and has a distinctive layer of vegetable ash running horizontally through the centre.
The colour of the paste is a creamy-straw yellow, darkening towards the rind. The rind is typically a dark beige to pale rose colour from the washing it receives during aging, and is edible and often has slightly crunchy granules present. Flavours are much milder than the pungent aroma would indicate and include hints of fruit, barnyard, grass and citrus.