Comté cheese

This is the real piece de resistance of Franche Comté - the cheese. The red and white Montbeliard cows dotting the landscape are the source of this tasty cheese which you can find in every restaurant, supermarket and deli in the region.

Usually sold in wheels, it's a delicious cheese made using traditional ripening techniques. Try it in sandwiches, in fondue a la Comtoise (with Jura wine and kirsch) or in rosti, a potato, ham and cheese bake. If you're a cheese-monger, also try Morbier which has a thin, ashen grey line running through it.

For more information, visit www.franche-Comte.org