Morbier is a semisoft, French cow's milk cheese. It comes in wheels about 16 inches in diameter and 3 inches thick, with a layer of edible gray ash in the center. The ash separates the curd made from the morning milking from the curd made from the evening milking.
\One story about the origin of this ash layer is that a cheese was accidentally dropped on the floor between milkings. Morbier has an ivory interior and a grayish brown or slightly orange rind. It is named for a commune in the Jura where it was first made. Flavor ranges from mild to fairly strong.