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Two centuries ago, farmers prepared cheese in two stages. They used the evening milk to make a cheese curd, which they filled into a mold and covered with a fine layer of ash to protect it. The next morning they added the curds from the 2nd milking. Today, the dark stripe is made with plant ash and is still the identifying mark of this semi-hard cheese.
Morbier has been labeled with the European AOP (Protected Designation of Origin) seal since 2000.
The red European AOP seal (appellation d'origine protégée = "protected designation of origin") guarantees the consumer that all production stages take place exclusively in the defined geographical area of the designation, from the production of the milk to the maturing of the cheese.
In France, 45 types of cheese, 3 types of butter and 2 types of cream are labeled with the European seal "AOP".
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