Best cheses in Franche-Comte are produced of milk from Montbeliard cows

Province Franche-Comte is a place where one of the most famous cheeses of France (and the first in the country in production figures among all certified cheeses), cheese Comte is produced. It is made according to the traditional recipe of local farmers in the small dairy factories (fruitieres). Comte cheese ripens for 6 months on the average and up to 12 months. They say two main causes determine this cheese special features. First is the flavor of herbs from the slopes of Jura Mountains. The second important point with Comte is that it should be made exclusively of milk from cows of the local Montbeliard breed. Despite the vast popularity of the cheese nowdays, it was almost unknown outside the Franche-Comte 100 or so years ago. All amounts of the cheese produced consumed then at the spot. Today, prior to sale this cheese is tested for the right of being named Comte according to the scale of 20 points. Up to recent time, pieces that failed the test were sold under the brand of Gruyere. However, as Swiss Gruyere cheese has become a certified mark, those cheeses that didn't score up right numbers are often sold only with minor title.

Another well-known cheese from Franche-Comte is Bleu de Gex (other name Septmoncel). It is made according to the old and monk's recipe and, obligatory, of milk from Montbeliard cows too. Some other cheeses of perfect quality and taste are produced in Franche-Comte (for example, Morbier), though only first two have won world-wide recognition.

Cheeses of Franche-Comte