Morbier is a cheese recognizable by its horizontal ash line. Young Morbier develops in the cheese dairy's maturing cellars for 45 to 60 days, which gives it its sweetness. The Morbier Réserve develops all of its aromas and smoothness in the cheese dairy's maturing cellars for more than 80 days. Morbier can be eaten on a cheese platter as well as cooked in a hot dish.