A semi-soft, French cows' milk named after the small village of Morbier Morbier in Franche-Comte. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the distinctive thin black layer separating it horizontally in the middle. It has a rind that is yellowish, moist, and leathery.
Traditionally, the cheese consists of a layer of morning milk and a layer of evening milk. When making Comte, cheesemakers would end the day with leftover curd that was not enough for an entire cheese. Thus, they would press the remaining evening curd into a mold, and spread ash over it to protect it overnight. The following morning, the cheese would be topped up with morning milk.