MORBIER AOP Produced exclusively in the Jura Massif using raw milk from cows of the Montbéliarde breed. Invented in the 19th century, Morbier was once produced in two stages: The first production, from the morning milking, was covered with a layer of ash to preserve it until in the second step, the other half of the cheese was produced from the milk from the evening milking. The paste is pliable and creamy-full-bodied, with few holes. Meltingly soft cheese, with authentic flavor and milky notes, as well as aromas of caramel, vanilla and fruit. The more ripe, the more it develops roasted aromas, as well as savory, herbal notes.