By looking at it, one may have the impression that this is one of the so-called “blue cheeses,” like Gorgonzola and Roquefort. The crosswise dark veins seen in the interior of morbier, however, are in fact edible vegetable charcoal, added to the curd when the product is being molded. Made with cow’s milk, this originally French cheese has a yellow interior, soft and smooth texture, and no acidity. In Brazil, it is produced in states such as Espírito Santo, Pernambuco and Rio Grande do Sul.