Named after the Franche-Comté region, this is the most popular cheese eaten in France, with 40,000 tonnes produced per year. Made with raw cow's milk and matured for 12 months, this is a rich and complex cheese with floral notes from the sweet mountain milk. This cheese has buttery, roasted-nut aromas and a sweet, lightly grassy finish. It has flavours ranging from milky to nutty.