Franche-Comté (UK: / ˌ f r ɒ̃ ʃ k ɒ̃ ˈ t eɪ /, US: /-k oʊ n ˈ-/; French: [fʁɑ̃ʃ kɔ̃te] (); Frainc-Comtou: Fraintche-Comtè; Arpitan: Franche-Comtât; also German: Freigrafschaft; Spanish: Franco Condado; all lit. 'Free County') is a cultural and historical region of eastern France. It is composed of the modern departments of Doubs, Jura, Haute-Saône and the Territoire de Belfort.

Comté est l'appellation d'origine d'un fromage français transformé principalement en Franche-Comté et bénéficiant d'une AOC depuis 1958 et d'une AOP depuis 1996. Son aire de production s'étend dans les départements du Jura, du Doubs, de l'est de l'Ain, de la Saône-et-Loire.Elle englobe également une commune de la Haute-Savoie.. C'est un fromage de lait cru de vache, …

Comté (or Gruyère de Comté) (French pronunciation: ) is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France bordering Switzerland and sharing much of its cuisine. Comté has the highest production of all French Appellation d'origine contrôlée (AOC) cheeses, at around 66,500 tonnes annually. It is classified as a …

Neufchâtel (French: [nøʃɑtɛl] (), [nœfʃɑtɛl]; Norman: Neu(f)câtel) is a soft, slightly crumbly, mold-ripened, bloomy-rind cheese made in the Neufchâtel-en-Bray region of Normandy.One of the oldest kinds of cheese in France, its production is believed to date back as far as the 6th century AD, in the Kingdom of the Franks.It looks similar to Camembert and Brie, with a dry, white ...

Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein.It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep.During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate.

This is a list of French cheeses documenting the varieties of cheeses, a milk-based food that is produced in wide-ranging flavors, textures, and forms, which are found in France.In 1962, French President Charles de Gaulle asked, "How can you govern a country which has two hundred and forty-six varieties of cheese?" There is immense diversity within each variety of cheese, …

Gruyère cheese is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. In quiche, Gruyère adds savoriness without overshadowing the other ingredients.It is a good melting cheese, particularly suited for fondues, along with Vacherin Fribourgeois and Emmental.It is also traditionally used in French onion soup, as well as in …

One type of Vacherin cheese is called mont d'Or, or Vacherin du Haut-Doubs, from France, or Vacherin Mont-d'Or from Switzerland (though it tends to just be called Vacherin in the local shops). It is a soft, rich, seasonal cheese made from cow's milk in Switzerland or France, usually in villages of the Jura region (an origin that has been officially controlled since 1981), and has a …

Shortly before the French Revolution, dishes like bouchées à la Reine gained prominence. Essentially royal cuisine produced by the royal household, this is a chicken-based recipe served on vol-au-vent created under the influence of Queen Marie Leszczyńska, the Polish-born wife of Louis XV.This recipe is still popular today, as are other recipes from Queen Marie Leszczyńska …

The cheese was known to be a favorite of French President Charles de Gaulle. Health concerns in the U.S. In 2013, the Food and Drug Administration detained about a ton of the cheese, putting further imports to the United States on hold. This was because the cheese mites could cause an allergic reaction if consumed in large quantities. The FDA ...