The Franche-Comté region represents a hostile environment, with cold temperatures (national record is held by the village of Mouthe, aka "The Little Siberia", with -36.7° in 1968), heavy rains (a necessary evil to maintain green landscapes), strong breeze, and two seasons called: "winter" and "August 15".
To survive in such a place, inhabitants invented, over the years, many subterfuges to defeat mother nature's evil plans. These can be classified into two categories.
The Jura wines are famous worldwide. Jura wines are distinctive and unusual wines, the most famous being vin jaune, which is made by a similar process to Sherry, developing under a flor-like strain of yeast. This is made from the local Savagnin grape variety. Other grape varieties include Poulsard, Trousseau, and Chardonnay. Other wine styles found in Jura includes a vin de paille made from Chardonnay, Poulsard and Savagnin, a sparkling Crémant du Jura made from slightly unripe Chardonnay grapes, and a vin de liqueur known as Macvin du Jura made by adding marc to halt fermentation.
The town of Pontarlier was famous for the production of absinthe until its ban in 1915. With the ban partially lifted in the 1990s, distilleries are once again producing absinthe in Pontarlier.
Objectively, the regional cheeses of Franche-Comté are simply the best of the world.
A cheese dairy, La Fromagerie Sancey, is located in the center of the Metabief village. It is possible to visit the cheese factory and to buy local products (cheese of course, but also wines).
The traditional meal of the region gathers together the best ingredients produced in Franche-Comté. It consists of melted local cheese, served on hot patatoes, along with an assiette of charcuterie and salad, accompanied by a regional wine.
"Bon appétit !"
Most of the descriptions of this page are taken from www.wikipedia.org