Morbier is a traditional French cheese made from raw cow's milk, distinguished by the characteristic black line of vegetable ash running through the middle of the cheese. This line dates back to a time when cheesemakers covered the morning curds with ash to protect them until the evening milk was added.

Today, the ash line is retained as part of tradition. Fromageries Marcel Petite produces Morbier in its local "fruitières" (cooperatives), using raw milk and traditional methods.

The cheese is then carefully aged in their cellars in Granges-Narboz and Fort Saint-Antoine, where each wheel receives special attention to ensure optimal quality and a unique flavor.