I would just like to point out that Morbier, the real thing, is a comte derived recipe. It should be semi-soft, so try a washed curd or mild acidifier for a starter. Don't be afraid to use a 3 or 4 x floculation multiplier either.
I used to make this cheese but one layer was goat cheese, the second was cow. It shouldn't have a tight texture but some inclusions are fine. The first layer should be lightly pressed. Add the ash after pressing and before the second layer of curd.
Also, you can use other things besides ash: herbs, grape pressings ....