The presence of a black line in Morbier cheese comes from an old peasant tradition. In the past, the remaining milk from the milking was used by the Comté farmers to make cheese for their own consumption, and the curd was covered with ashes to prevent it from spoiling and being a target for bacteria. In the evening or the next morning, it was recovered with fresh milk.
Morbier can be served on a cheese platter at the end of a meal. Because of its subtle taste, it should be enjoyed before stronger cheeses. It can also be used to create hot dishes.