Semi-hard cheese made with raw cow’s milk from Jura. Each Morbier is the product of artisanal techniques and know-how from the Jura region. Its strict rules for production and ripening respect the purest Franche-Comté traditions. Its flavour is bold and fruity, and its ivory-coloured paste is supple and creamy: a great cheese with over 250 years of history and a distinctive mark of its unique character! Where does the black line come from? Originally, cheesemakers sprinkled the fresh curd with soot from under the milk vat, to prevent the curd from drying out. The next morning, they covered it with a new layer of fresh cheese. Today, the black line comes from vegetable ash, and pays tribute to this cheesemaking tradition.