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What to eat in Franche-Comté? Top 8 Franc-Comtois Cow's Milk Cheeses

Last update: Thu Apr 17 2025
Top 8 Franc-Comtois Cow's Milk Cheeses
TABLE OF CONTENTS

Best Franc-Comtois Cow's Milk Cheese Types

01

Cheese

FRANCHE-COMTÉ, France
4.5
Comté
Comté infographic
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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 BEST Comté Cheeses
1 Comté AOP plus de 24 mois
Fromager Marie-Anne Cantin
Comté AOP plus de 24 mois

4.8

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2 Comté
Fromagerie Chez Virginie
Comté

4.8

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3 Comté
Cremerie Marcel Petite
Comté

4.8

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4 Comtés Juraflore à La Coupe
JuraFlore - Fort des Rousses
Comtés Juraflore à La Coupe

4.7

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World Cheese Awards - Gold 2024

5 Comté Fort des Rousses 24 mois
JuraFlore - Fort des Rousses
Comté Fort des Rousses 24 mois

4.7

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World Cheese Awards - Gold 2024

02

Cheese

DOUBS, France
4.5
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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.

THE BEST Mont d'Or Cheeses
1 Mont d'Or à la truffe
Fromagerie Quatrehomme
Mont d'Or à la truffe

4.8

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2 Mont d'or AOP
Napiot Fromagerie
Mont d'or AOP

4.8

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Concours International de Lyon - Gold 2025

03

Cheese

MORBIER, France
4.3
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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. 
THE BEST Morbier Cheeses
1 Morbier
Bradburys Cheese
Morbier

4.8

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International Cheese Awards - Gold 2024, 2023

2
Cremerie Marcel Petite
Le Morbier

4.5

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3
Fromagerie de Gilley
Morbier Saugeais

4.5

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Concours International de Lyon - Gold 2025

04

Cheese

FRANCHE-COMTÉ, France
4.2
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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.

THE BEST Cancoillotte Cheeses
1 Cancoillotte
Fromagerie Poitrey
Cancoillotte

4.7

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World Cheese Awards - Gold 2021

05

Cheese

DOUBS, France
4.0
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Vacherin is a group of cheeses made from cow's milk. There are two main types of Vacherin – one is Swiss, the other one French. The French one is called Mont d'Or or Vacherin du Haut-Doubs, while the Swiss one is called Vacherin Mont d'Or, and although the nomenclature is a bit tricky, the French one is made with raw milk while the Swiss one is made with thermized milk.


The cheeses come wrapped in spruce in order to contain the slightly melting, almost liquid interior. There's also a firmer Swiss cheese called Vacherin Fribourgeois, as well as the rich Vacherin d'alpage, made from the milk of cows that roam the alpine meadows. 
06

Cheese

MAMIROLLE, France and  one more region
n/a
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Mamirolle is a semi-soft cheese made from pasteurized cow's milk that was first made in 1935 by students of the Ecole Nationale d'Industrie Laitiere in Mamirolle, France, hence the name. In 1996, the Éco-Délices dairy in Plessisville, Quebec also got the exclusive license to produce the cheese outside France.


Underneath Mamirolle's washed rind, the texture is supple, elastic, and chewy. The aromas are earthy and pungent, while the flavors are mild, fruity, salty, and sweet, with a rich buttery finish. The cheese is left to age from 3 to 4 weeks on wooden planks, and during the process it's washed with annatto. 
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07
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Bleu du Haut-Jura or Bleu de Septmoncel is a blue, uncooked and unpressed cheese made from the unpasteurized milk of two cow breeds. It has pale blue/green moldy veins dispersed throughout its soft, white/ivory colored body with a creamy, crumbly texture.


The rind must have the word Gex embossed on it. Its smell is intense and earthy, and it has a characteristically mild, acidic, nutty and buttery taste because it is, after all, one of the mildest French cheeses. Slightly spicy, peppery notes come from the blue veins. 
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08

Cheese

CLÉRON, France
n/a
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Édel de Cléron is a soft French cheese originating from the city of Cléron. It is made from pasteurized cow’s milk. The cheese matured for about three weeks, and it is then wrapped in cloth and bound with spruce bark strips, helping it to retain its shape and giving it a rustic, woody aroma.


On the exterior, it has a bloomy white rind, while the interior is creamy and runny in texture, so the cheese is often eaten with a spoon. Its flavor can best be described as earthy and mushroomy.

TABLE OF CONTENTS

Best Franc-Comtois Cow's Milk Cheese Producers

01
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AWARDS

World Cheese Awards - Gold

2024

BEST JuraFlore - Fort des Rousses Cheeses
TABLE OF CONTENTS

Best Franc-Comtois Cow's Milk Cheeses

01
Rate it
Wanna try?
Add To List
AWARDS

World Cheese Awards - Gold

2024

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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Franc-Comtois Cow's Milk Cheeses