Franche-Comte | Hole In The Donut Cultural Travel
Hole In The Donut Cultural Travel
Cheesemaker at Fruitiere of Bouverans performs a clean break test on curd that will become comte cheese

Comte cheese may not be a household word in the United States, but every Frenchman and woman is intimately familiar with this semi-hard cheese from the Franche-Comté region in Eastern France....

View along the old Tanners Canal in Dole, France, with Hotel Dieu at right

View along the old Tanners Canal in Dole, France, with Hotel Dieu at right. The canal is so named because its water was used to produce leather goods in the numerous...

La Place aux Fleurs with bronze Commeres by Jens Boettcher in Dole, France

At first glance, La Place aux Fleurs in Dole, France, seemed a serene little square bordered by trim limestone block houses. But on closer examination, I decided there was more to...

The surface of these 24-month old wheels of cheese at Affineur Vagne in Poligny, France is dark brown and mottled

Ask any Frenchman to name his favorite cheeses and Comté will almost always be near the top of his list. To a large degree, however, the rest of the world doesn’t...

Montbeliarde cow in the fields surrounding Poligny, France. The Montbeliard is one of only two breeds whose milk is allowed to be used in the production of France's famous Comte cheese.

I came face to face with this giant Montbeliarde cow at the fruitère (dairy farm) of Marie Roy in Poligny, France. I was curious why she was the only cow who...