Morbier is a semi-soft washed rind cows milk cheese named after the small village of Morbier in Franche-Comté. The cheese has an ivory colour, and it is soft and creamy. Morbier is easily identified by layer of ash that runs horizontally through the centre of the cheese. Traditionally the cheesemakers would end the day with leftover curd that was not enough for an entire cheese. 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. Nowadays, the cheese is usually made from a single milking with the traditional ash line replaced by a vegetable ash.