Morbier is a semi-soft cow's milk cheese named after the small village of Morbier in Franche-comte. It has a pale ivory colour and is easily identified because of its layer of tasteless ash, which runs through the middle of the cheese. Morbier has a very rich and creamy flavour, and also has a very strong aroma. This cheese becomes sweeter and stronger with age and has a rind that is yellowish, moist and leathery. This cheese can be made with either pasteurised or unpasteurised milk.