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Since the 18th century, the defining feature of Morbier has been that it is made in two stages: once with the milk from the evening milking, then a second time with the milk from the following morning. The two types of milk are separated by a layer of vegetable charcoal (formerly wood ash).
Morbier is a 'Protected Designation of Origin' (PDO) cheese and is aged for at least 90 days in Franche Comté, France.