Cheeses | Haute-Saône Tourisme I Découvrez un territoire authentique

Cancoillotte PGI An emblematic speciality

Cancoillotte is the Haut-Saône cheese par excellence! With its creamy, stringy texture, it has an authentic character and has been a staple on the tables of the Franche-Comté region for centuries.

This cheese speciality, made from skimmed cow’s milk, is the result of a skilful blend of matured metton, butter and water, giving rise to a creamy texture and incomparable flavour.

A woman spreading IGP cancoillotte on a piece of bread, made by the La Fleurizelle organic cheese dairy in Aboncourt-Gesincourt - Vesoul-Val de Saône — ©Cancoillotte PGI|French Wanderers

Two slices of bread spread with IGP cancoillotte lie on a table, next to a jar of IGP cancoillotte from the La Fleurizelle organic cheese dairy in Aboncourt-Gesincourt - Vesoul-Val de Saône. — ©Cancoillotte PGI|French Wanderers

Although deeply rooted in tradition, cancoillotte never ceases to reinvent itself. Local producers are constantly innovating, coming up with new flavours. Cancoillotte comes in a multitude of flavoured variants, from the classic garlic to the refined vin jaune, as well as more daring versions such as truffle or Espelette pepper.

Its versatility in the kitchen makes it an ingredient of choice, whether in a gratin, on toast, or as an accompaniment to vegetables and starchy foods. It can be enjoyed hot or cold, and is a perfect addition to many recipes, easily replacing cream or traditional sauces.

Cancoillotte is the lowest calorie cheese, with just 120 kcal per 100g. All the more reason to indulge guilt-free!

In May 2022, cancoillotte was awarded the Protected Geographical Indication (PGI), official recognition of its quality and the traditional skills involved in its production.

Cancoillotte is made to strict specifications, starting with the preparation of metton, a cheese made from skimmed cow’s milk. This metton is then heated with butter, water and any aromatic ingredients. The result is a smooth, tasty cheese.

Le Gruyère PGI

Haute-Saône, a land of cheese traditions, stands out for its production of French PGI Gruyère. This cheese, which has been steeped in local history since the 13th century, bears witness to the region’s traditional know-how.

Le Gruyère de France is one of the oldest cheeses on record and comes in the form of a wheel weighing around 40 kg. This pressed cooked cheese made from raw milk carries on a tradition that goes back eight centuries. Although its production has been modernised, it remains faithful to ancestral methods, guaranteeing its subtle aromas and incomparable texture.

Gruyère de France PGI is made in four départements: Doubs and Haute-Saône in Franche-Comté, and Savoie and Haute-Savoie in the Alps. However, the maturing process can take place elsewhere within the geographical area defined by the PGI.

From meadow to plate A meticulous process

The quality of Gruyère begins in the meadows of Haute-Saône. The attention paid to the well-being of the cows, mainly of the Montbéliarde breed, and to their natural diet, is paramount. Every stage, from milking to maturing, is carried out with precision by passionate professionals.

Although production techniques have evolved over time, the fundamental principles behind the production of PGI Gruyère remain faithful to those established some eight centuries ago. This continuity in the production process, combining tradition and innovation, is the key to the distinctive characteristics of Gruyère from France: its aromatic nuances, refined texture and excellent taste.

Le Gruyère PGI is perfect for every palate and every occasion. As an aperitif, it can be enjoyed in a thousand ways: diced in a salad, melted on toast, or simply on a cheese platter.

In 2013, the award of the Protected Geographical Indication (PGI) to Gruyère de France officially recognised its regional roots. This distinction puts the spotlight on know-how, from rearing and cheese processing to maturing. It underlines the importance of ancestral methods and local know-how in the production of this emblematic cheese.

Weight

Each wheel weighs around 40kg

Colour

Yellow paste, more or less golden, varying according to the time of year when it is produced.

Appearance

It is recognisable by its characteristic small holes, the result of maturing, which also helps to develop its aromatic palette.

Taste

Sweet, fruity flavours, melt-in-the-mouth texture

Munster PDO

Munster, also known as Munster-Géromé, is a soft, washed-rind cheese made from cow’s milk. Its quality and authenticity were recognised in 1969 when it was awarded the Appellation d’Origine Protégée (Protected Designation of Origin), guaranteeing compliance with strict standards that include the specific feeding of the cattle and a minimum maturing period.

It can be produced in seven French departments, including part of Haute-Saône, specifically in the Vosges du Sud.

A piece of Munster cheese seasoned with cumin on a slice of bread and accompanied by a small cherry tomato - Vosges du Sud — ©Munster PDO|Office de Tourisme Luxeuil-les-Bains

A cheese-maker makes Munster cheese - Vosges du Sud — ©Munster PDO|Sophie Hebert

GAEC Menigoz Guardian of tradition

In Saint-Bresson, Haute-Saône, the GAEC Menigoz has been perpetuating the art of making Munster cheese for over 40 years. Stéphane Menigoz, representing the fifth generation, keeps this family heritage alive. No fewer than 300 Munster cheeses are produced here every day!

The process of making Munster begins with heating the fresh milk. Once it has reached the right temperature, rennet is added to bring about coagulation. After about an hour to an hour and a half, the curds are cut and moulded to allow them to drain. This process forms the cheese, which is then brushed with salt, washed and matured for a minimum of 14 days.

Tasting and pairing

Whether served hot or cold, Munster reveals intense, complex flavours. It goes perfectly with a white wine or a local craft beer. Come and savour this exceptional cheese during your stay in Haute-Saône and be surprised by its unique aromas.

An exceptional cheese-growing region

Haute-Saône is renowned for its varied cheese production, a true reflection of its agricultural and natural heritage. From small producers to large-scale cheese dairies and organic farms, the département is bursting with cheese-making expertise.

Discover these craftsmen and women who have made Haute-Saône a Mecca for cheese gastronomy, combining tradition and innovation to create tasty, authentic products.

Founded in 1921, the Milleret cheese dairy in Charcenne has grown while preserving its family character. It produces “Le Francomtois” cancoillotte, as well as renowned camemberts such as Ortolan, Roucoulons and Charcennay.
In Aboncourt-Gesincourt, the Pâturages Comtois cooperative, set up in 1985, has extended its range to include soft cheeses, Gruyère PGI and Cancoillotte PGI. Some of its products, including cancoillotte and metton, are certified organic.
The Bôzieux-Monts et Terroirs cheese dairy in Port-sur-Saône continues the Gruyère tradition. Five young cheesemakers master the art of transforming milk into this emblematic cheese.