Morbier is a semi-soft cow's milk cheese named after a small village of the same name in Franche-Comté. The cheese with a thin black layer in the middle is a bit soft and fairly elastic. This ivory-coloured cheese has a sticky rind, a mild aroma and a creamy flavour. Earlier, Morbier was made with a layer of morning and evening milk, but these days it is made from one batch of milk and the ash is spread over it to follow the tradition. The cheese takes about 45 days to 3 months for maturation.