Top 20 Franc-Comtois Foods

Also known as Vacherin du Haut-Doubs, Mont d'Or is a soft cheese made from raw cow's milk in the Haut-Doubs region in France. What's unique about Mont d'Or's visual appearance is that it is encircled by spruce bark strips and packaged in a spruce wooden box that keeps the cheese in place. It has a full, rich, sweet and grassy flavor and a slightly acidic taste. Its rind is not edible like in most other French cheeses, so it has to be removed to get to the creamy, runny, almost liquid inside, when fully ripe. As the cheese is already almost melting, it can be eaten like a fondue and enjoyed with sparkling wines.Expand

Comté is a big, hard cheese made from unpasteurized cow's milk, with at least 45% fat and a pressed, cooked paste. Each cheese wheel is unique with numerous taste varieties that can range from milky, spicy, roasted to fruity, buttery or plant-like due to the fact the milk it is made from must be used immediately. It is made in the Jura massif in the caves of Doubs, Jura and Haute-Saône departments in France. The maturation period lasts at least 120 days and it is turned and scrubbed regularly during the process. Comté also has a seasonal stamp, like winter, summer, mountain Comté or plains Comté. The texture of the cheese is creamy and it can be sliced, grated or cubed. It also melts easily, and is best paired with sherry and red wines or it can be melted in fondues.Expand

This is another one of those centuries-old dishes that were invented as a practical way to use old cheese and old bread. In this case, the dish is called fondue jurassienne. The star of this fondue is Comté cheese, a staple in the Jura and Franche-Comté regions. To make this cheesy fondue, highly acidic white wine is first warmed in a pan or a pot, and it is then combined with a combination of Comté cheese and cornflour until it is thoroughly combined with the wine. Kirsch, salt, and pepper are added to the whole combination, which is then transferred to a well-warmed, garlic-rubbed fondue pot set over a flame. When all of the ingredients come together and the cheese melts nicely, fondue jurassienne is ready to be consumed, ideally with crusty bread pieces and crudités (sliced or whole raw vegetables).Expand

Morbier is a soft cheese made from unpasteurized cow's milk, produced in the French regions of Doubs, Jura, Ain, and Saône-et-Loire. The cheese is more than two centuries old. It is easily identifiable for its thin black layer of ash which goes through the center of the cheese. For full maturation, it takes from 45 days to 3 months, and in that time the rind becomes yellow and moist. The flavor is rich and creamy, reminiscent of fresh hay, nuts and fruits, with a slightly bitter aftertaste. Morbier also has numerous small holes dispersed throughout its body. It is great on sandwiches, with crackers, nuts, and grapes, and it also melts quite easily. Pair it with light red wines.Expand

Along with coq au Riesling, coq au vin jaune is another variation on the classic coq au vin. Instead of red wine, coq au vin jaune incorporates yellow or white wine. The best vin jaune is found in the French region of Jura, but any yellow or white wine can be used instead of it. Light and sweet flavors and various colors make it a great summer dish, although the classic coq au vin is considered a typical winter dish. Morel mushrooms are commonly used in the preparation of coq au vin jaune, giving it a unique flavor and aroma. It is recommended to pair the dish with a glass of light white wine on the side.Expand

Cancoillotte is a French cheese originating from the region of Franche-Comté. It is believed that this cow’s milk cheese with a thick and creamy texture first appeared more than 2,000 years ago in a region that was then called Séquanie – known nowadays as Haute-Saône. Originally, the cheese was called fromage fondu (melted cheese) and fromage de femme (housewife’s cheese). The flavor of cancoillotte can best be described as acidic and buttery, with a strong fermented odor. It is recommended to heat it up with butter, wine, and garlic, then pour the combination over vegetables, cold cuts, or potatoes.Expand

Croûte aux morilles is a traditional dish from the French region of Franche-Comté. It consists of a piece of toasted bread paired with morel mushrooms in a creamy sauce. Sometimes, the dish is served in a puff pastry casing. It is best to consume croûte aux morilles in April or May, as it is the time of year when mushrooms are the most abundant in the Franche-Comté forests. Traditionally, the dish is accompanied by young white wines from the Jura region.Expand

Saucisse de Morteau is a traditional smoked sausage made from pork meat that is stuffed into a natural pork intestine casing. It is produced in the Franche-Comté region in France, where the locals are experts in smoking the sausages in numerous traditional smokehouses throughout the region. The pigs are ethically and sustainably reared, and fattened in a traditional manner, without forcing the animals. The sausage is slowly smoked over beech wood, where it develops its firm, tender, and smooth texture, along with the typical meaty and smoky flavor that is well balanced without being bitter or too intense. On the palate, the sausage must be firm and juicy. The real Morteau sausages always have a small piece of wood attached at one end, along with a ring proving its authenticity. Enjoy it with boiled potatoes and sauerkraut for a traditional dish.Expand

Saucisse de Montbéliard is a smoked sausage made from pork and presented in a natural pork intestine casing. It has a uniquely distinctive smoky flavor which comes from using the wood and sawdust in the smoking process. That process also gives the sausages their amber, golden-brown color. The pork meat used in the production is lean pork and pork fat, minced and kneaded to perfection, while spices and herbs such as cumin and pepper are added to the mixture to provide a tasty, moist, and tender texture and a delicate smoky flavor when cooked. It is recommended to cook them soaked in milk, with potatoes, or serve them with bacon and vegetables such as cabbage, carrots, or leeks.Expand

Gâteau de ménage or household cake is a traditional, simple cake originating from the French region of Franche-Comté. It is a type of flat, round brioche that is topped with chocolate chips or egg cream known as goumeau. This tasty dessert is sometimes also referred to as birthday cake. It was invented by the Der á Montier-en-Der monks in the Middle Ages and it is still popular today, especially during the festival season and Christmas fairs.Expand

Crémerie Juraflore is a renowned cheesemaking establishment located in Poligny, at the heart of the Jura region in France. Founded in 1907, it is part of Fromageries Arnaud, a family-owned company that has upheld the tradition of producing and aging authentic French cheeses for over a century. The company is especially known for its Comté cheese, crafted from raw milk sourced from cows grazing on the lush pastures of the Jura. This cheese is then matured in the unique environment of Fort des Rousses, a former military fortress now transformed into an impressive network of cheese-aging cellars. At their shop in Poligny, visitors can explore a wide selection of cheeses aged anywhere from 5 to 36 months, along with other regional specialties such as cured meats, honey, and local beverages. Crémerie Juraflore is widely respected for its dedication to quality and its commitment to preserving traditional cheesemaking methods.Expand

Fromagerie du Mont d'Or, located in the picturesque village of Métabief in the Doubs region of France, represents a family cheesemaking tradition nurtured by the Sancey-Richard family for over 50 years. This artisanal fromagerie is renowned for producing authentic French cheeses with protected designation of origin. All cheeses are made exclusively from raw milk of Montbéliarde cows, collected daily from local producers in the Métabief area. The production and aging processes take place in traditional cellars, where more than a thousand cheeses mature under carefully controlled conditions. Visitors can enjoy self-guided tours of the production facility and shop, which offers a wide range of regional products, including cured meats, honey, jams, and wines from the Jura region. Fromagerie du Mont d'Or stands as a symbol of dedication to quality, tradition, and the preservation of local gastronomic heritage, making it an essential destination for lovers of authentic French cheeses.Expand

Domaine Ganevat is a family-run winery located in the village of Rotalier in the Jura region of France, known for extremely small production batches and a strong focus on authentic terroir expression. The estate is led by Jean-François Ganevat, who took over in the late 1990s and gradually transformed it into one of the most respected small domaines in France. The vineyards are farmed according to organic and biodynamic principles, relying on manual work and avoiding chemical inputs. In the cellar, the approach is minimal intervention - fermentation with native yeasts, aging on the lees, and avoiding sulfur additions whenever possible. Ganevat cultivates old Jura varieties such as Savagnin, Poulsard, and Trousseau, while also working with Chardonnay and Pinot Noir, which he vinifies with exceptional precision and purity. Many of the vines are over a hundred years old, giving the wines notable complexity and depth. In addition to wines from their own parcels, Ganevat produces a separate line of labels sourced from small growers who share the same philosophy. Due to limited production and high demand, Domaine Ganevat wines often sell out before they officially reach the market. They are considered a benchmark of natural winemaking in France and beyond, successfully combining the traditions of Jura with a contemporary minimal-intervention approach.Expand

Fromagerie Poitrey is a cheese producer based in the Jura region of France. It specializes in producing traditional French cheeses, particularly Comté, Morbier, and Mont d'Or. The company has been in operation since 1948 and adheres to traditional methods of cheese-making.Expand

Fromageries Marcel Petite is a renowned family-run affineur dedicated to the traditional aging of Comté and Morbier cheeses. For five generations, the Petite family has carefully matured each wheel using artisanal methods, most famously in the historic Fort Saint-Antoine. In this unique setting, cheeses are patiently aged, regularly turned, brushed, and tasted to develop their full character and depth of flavor. Working closely with around 35 small fruitières, they source only raw milk from Montbéliarde cows grazing on the rich pastures of the Jura region, ensuring a true expression of terroir in every cheese. Their range includes exceptional Comté varieties such as Fruité, Réserve, Symphonie, Plénitude, and Élégance, aged from 10 to 30 months. Marcel Petite remains committed to preserving centuries-old techniques while infusing each cheese with care, expertise, and a deep respect for tradition and place. Expand

Fruitière du Pays Grandvallier is an agricultural cooperative located in Saint-Laurent-en-Grandvaux, at the heart of the Haut-Jura Regional Nature Park. This cooperative unites 14 members (26 farmers) who collectively gather and process milk into traditional Jura cheeses such as Comté AOP, Morbier AOP, Raclette, and Tomme du Grandvaux. Annually, they process about 6 million liters of milk, of which 91% is dedicated to producing Comté cheese, while the remainder is used for other cheeses. A significant portion of the products is sold to affineurs during the first month after production, while the rest is aged in their own cellars and sold directly through the cooperative's shop. In addition to their own products, the store offers a variety of high-quality local and artisanal items, including honey, beverages, and cured meats. Customers can shop directly at the store or place orders through the online shop. Expand

Fromagerie de La Ferté is a renowned dairy cooperative located in the village of La Ferté, in the Jura department of eastern France. Established in 1923, the cooperative brings together eleven local milk producers who collectively supply around 4 million liters of milk annually. Since 2015, the cooperative has undergone modernization with a state-of-the-art production facility and spacious aging cellars, enabling full control over production within a short supply chain. It specializes in the production of traditional cheeses with Protected Designation of Origin (AOP) status, including Comté, Morbier, Raclette, and Tomme du Jura. Their cheeses are made exclusively from raw milk and aged in their own cellars, ensuring authenticity and high quality. In addition to these, they offer local specialties such as La Fertoise cheese, as well as dairy products like cream, raw butter, yogurt, and spreadable cheese. Fromagerie de La Ferté also organizes guided tours of its production facilities and aging cellars, offering visitors a unique insight into the traditional cheese-making process.Expand