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).