This fruity, creamy Livradois cheese is remembered because of the flavorless layer of ash that divides it into halves. It is AOC's 38th member. Produced from cow's milk, it used to be for personal use by the farmers in Comte 200 years ago. Soot is thrown on top in order to prevent a rind from occurring. This French Morbier cheese matures for 6 weeks before it is ready for sale