Morbier cheese

While it is now mainly manufactured in dairy workshops, referred to as “fruitières”, Morbier cheese is originally a “farm cheese” requiring very little milk (60 kg). Its creamy texture is marked by a thin black streak through the middle. Some see this streak as an attempt to copy the blue cheese of Septmoncel, which was very popular at the time; others explain that the curd used to be produced twice daily and was protected from insects thanks to this layer of soot with natural protective properties.