Cheese - Franche-Comte'
You can't talk about food in Franche-Comte' without featuring the thing it does best: to make
cheese. Around 80% of the region's milk production is used for cheese-making and it turns out
a wide variety of blends, most distinguished of which is its name Comte'. This completely
organic cheese has a distinctive hazelnut flavour and is dotted with small holes throughout.
The region's oldest and most speciality cheese is CANCOILLOTE, a pale creamy blend often
sold in a jar that was developed 2000 years ago. Also popular is the MONT d'OR (also known
as Vacherin), a unique and voluptuous seasonal cheese available between September and
April that is packaged in a distinctive wooden box.
Other varieties include MORBIER (a rich and creamy blend) BLUE de GEX ( an unusual and
delicate blue) EDEL de CLERON ( a relatively new, oozy textured delicacy) and RACLETTE
(a smooth and creamy table or melting cheese).
cheese. Around 80% of the region's milk production is used for cheese-making and it turns out
a wide variety of blends, most distinguished of which is its name Comte'. This completely
organic cheese has a distinctive hazelnut flavour and is dotted with small holes throughout.
The region's oldest and most speciality cheese is CANCOILLOTE, a pale creamy blend often
sold in a jar that was developed 2000 years ago. Also popular is the MONT d'OR (also known
as Vacherin), a unique and voluptuous seasonal cheese available between September and
April that is packaged in a distinctive wooden box.
Other varieties include MORBIER (a rich and creamy blend) BLUE de GEX ( an unusual and
delicate blue) EDEL de CLERON ( a relatively new, oozy textured delicacy) and RACLETTE
(a smooth and creamy table or melting cheese).
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