It is amazing what happy cows can do!
The famous regional ‘Montbéliardes” cows provide the milk used to make all of our hard and soft cheeses. Cows are fed on fresh grass and roam free, enjoying at least 1 hectare each of pasture in the summer.
Their milk is used to make rich, creamy cheeses, which develop beautiful complex characters when ageing. In the long and snowy winter months, cows are kept in the barns and fed on locally harvested hay. The winter milk goes into the production of another star cheese: Mont d’Or.
Artisans use the local breed of pork called ‘Le Franc-Comtois’.
To make the region’s traditional slow-smoked and cured meats. The pigs are raised in the region and fed a natural diet.
The meat is slowly smoked in huge 25m tall chimneys called ‘tuyés’, using local pine wood.
It is this traditional process which grant our charcuterie its unique flavours.
Franche-Comté is famous for its slow-smoked pork sausages: Saucisses de Montbéliard or Saucisses de Morteau, protected by an AOC and label rouge certifications, which guarantee the quality of the meat used as well as the ‘savoir-faire’ of the region’s artisan producers.
In our unique wine cellar, we offer our best selection of french fine wine.
We specialise in French Comté wines, like the excellent Vin Jaune, Chardonnay, Crémant...
Please ask us for more information on these unique french wines.
The French Comte : The Finest Quality just for you