Bourgogne Franche Comte
Bourgogne-Franche-Comté is the region of eastern France that gave the world Dijon mustard, Comté cheese, Burgundy snails, Morteau sausage and coq au vin. This collection gathers the regional specialities Epicerie Corner stocks from Burgundy and the Jura mountains, from cheeses and charcuterie to mustards, sauces and sweet treats, delivered across the UK.
About the Bourgogne-Franche-Comté Region
Since 2016, the former regions of Burgundy (Bourgogne) and Franche-Comté have formed a single administrative region. They share a border but have different food cultures. Burgundy, around Dijon, is known for its wine, its mustard, its Charolais cattle and dishes slowly cooked in red wine. Franche-Comté, which covers the Jura mountains along the Swiss border, is dairy and forest country, home to mountain cheeses made from the milk of Montbéliarde cows and to smoked sausages traditionally hung in large wooden chimneys called tuyés.
Many of the region's products carry a protected designation: Comté, Morbier, Mont d'Or and Époisses are AOP (PDO) cheeses, and the Morteau and Montbéliard sausages are IGP (PGI) products. These labels tie each speciality to its area and its traditional method.
Regional Specialities in This Collection
Cheeses of Burgundy and the Jura
Comté is the region's most famous cheese, a firm, raw-milk mountain cheese whose flavour deepens with age. We stock several ages and formats, from Entremont Comté and Comté des Terroirs to the JuraFlore Comté 15 months, a 20-month portion, a Maison du Fromage 800g piece and grated Comté for cooking. From Franche-Comté there is also Morbier, recognisable by the line of vegetable charcoal through its centre, the Mini Mont d'Or, a seasonal soft cheese in a spruce box that is often baked whole, and Cancoillotte, a runny, low-fat melted cheese, plain or with garlic. Burgundy contributes Époisses, a pungent washed-rind cheese, the Petit Gaugry made in the same style, Brillat-Savarin, a rich triple-cream cheese, and Régal de Bourgogne fresh cheeses coated with grape, papaya or berries. Browse more in our Cheese collection.
Sausages and Charcuterie
The Jura's two famous smoked sausages are here: Morteau sausage PGI, raw or ready-cooked, and Montbéliard sausage, flavoured with caraway. For the apéritif, Saint Agaûne makes a dry sausage and small slices with pieces of Comté, and there is a Franche-Comté pâté en croûte.
Mustards and Sauces from Dijon
Dijon mustard is a method of making strong, smooth mustard rather than a protected origin, but the city remains its spiritual home. Choose from Amora Fine and Strong Dijon Mustard in several sizes, Maille's original Dijon mustard, its mi-forte and old-fashioned wholegrain mustards, Amora Savora, and a Nos Régions old-fashioned Dijon mustard made with Bourgogne Aligoté white wine. For grilled meat there are Bourguignonne sauces from Amora and Bénédicta. See all our mustards in the Moutarde collection.
Burgundy Dishes and Ingredients
Burgundy snails (escargots) come in large and extra-large tins of 120, ready to fill with garlic and parsley butter. Ready-made coq au vin from Côté Table and Nos Régions, a duck bourguignon, Charolais minced steaks from Charal, Ferme Parthiot white lingot beans and Jura fir honey complete the savoury and fresh side of the range.
Sweet Treats
Nonnettes de Dijon are small, soft spiced honey cakes with an orange filling, a traditional Dijon gingerbread speciality. We stock two versions.
How to Enjoy Bourgogne-Franche-Comté Specialities
- A Jura cheese board: combine a young and an aged Comté with Morbier and serve with walnuts, grapes and crusty bread.
- Baked Mont d'Or: open the box, make a few cuts in the top, add a splash of white wine and bake until runny; serve with boiled potatoes and charcuterie.
- Morteau with lentils or potatoes: poach the sausage gently, slice it and serve with lentils, potatoes or sauerkraut.
- Escargots de Bourgogne: place each snail in a shell or dish, top with garlic and parsley butter and bake until sizzling.
- Dijon mustard: stir into vinaigrettes, sauces and stews, or serve with steak, sausages and cold meats.
Explore other French regions too, such as Normandie.
Bourgogne-Franche-Comté FAQs
What is the difference between Comté ages?
Comté is matured for at least four months. Younger Comté, around 6 to 12 months, is mild, supple and milky; older Comté, from 15 to 24 months and beyond, becomes firmer and more complex, with nutty, fruity notes and sometimes small crunchy crystals. Choose a younger one for melting and an older one for the cheese board.
How do you cook Morteau sausage?
Raw Morteau sausage should be poached whole in barely simmering water for around 30 minutes rather than fried, so it stays juicy. Do not prick the skin. Pre-cooked versions only need reheating. Always follow the timings given on the pack.
Is Dijon mustard made in Dijon?
Not necessarily. "Dijon mustard" describes a recipe and style, a smooth, strong mustard made from brown or black mustard seeds, rather than a protected place of origin. Much of it is now made elsewhere, though Burgundy still grows mustard seed and remains closely associated with it.
What is Cancoillotte?
Cancoillotte is a Franche-Comté speciality made from metton, a low-fat curd cheese, melted with water or milk, salt and usually a little butter. It is runny at room temperature and is traditionally eaten warm, poured over potatoes or sausages, or spread on bread. It is naturally lower in fat than most cheeses; check the label of each pot for details.
What does Époisses taste like?
Époisses is a soft cow's milk cheese whose rind is washed with brine and Marc de Bourgogne during ripening, giving it an orange colour and a powerful aroma. Inside, the paste is creamy to runny, with a savoury, slightly salty and meaty flavour that is milder than its smell suggests. Serve it at room temperature with bread.
When is Mont d'Or available?
Mont d'Or is a seasonal cheese, traditionally made from late summer to spring and eaten mainly in autumn and winter, when it is most often baked. Availability in our shop follows the season.
Bourgogne Franche Comte
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More About Bourgogne Franche Comte
Bourgogne-Franche-Comté is the region of eastern France that gave the world Dijon mustard, Comté cheese, Burgundy snails, Morteau sausage and coq au vin. This collection gathers the regional specialities Epicerie Corner stocks from Burgundy and the Jura mountains, from cheeses and charcuterie to mustards, sauces and sweet treats, delivered across the UK.
About the Bourgogne-Franche-Comté Region
Since 2016, the former regions of Burgundy (Bourgogne) and Franche-Comté have formed a single administrative region. They share a border but have different food cultures. Burgundy, around Dijon, is known for its wine, its mustard, its Charolais cattle and dishes slowly cooked in red wine. Franche-Comté, which covers the Jura mountains along the Swiss border, is dairy and forest country, home to mountain cheeses made from the milk of Montbéliarde cows and to smoked sausages traditionally hung in large wooden chimneys called tuyés.
Many of the region's products carry a protected designation: Comté, Morbier, Mont d'Or and Époisses are AOP (PDO) cheeses, and the Morteau and Montbéliard sausages are IGP (PGI) products. These labels tie each speciality to its area and its traditional method.
Regional Specialities in This Collection
Cheeses of Burgundy and the Jura
Comté is the region's most famous cheese, a firm, raw-milk mountain cheese whose flavour deepens with age. We stock several ages and formats, from Entremont Comté and Comté des Terroirs to the JuraFlore Comté 15 months, a 20-month portion, a Maison du Fromage 800g piece and grated Comté for cooking. From Franche-Comté there is also Morbier, recognisable by the line of vegetable charcoal through its centre, the Mini Mont d'Or, a seasonal soft cheese in a spruce box that is often baked whole, and Cancoillotte, a runny, low-fat melted cheese, plain or with garlic. Burgundy contributes Époisses, a pungent washed-rind cheese, the Petit Gaugry made in the same style, Brillat-Savarin, a rich triple-cream cheese, and Régal de Bourgogne fresh cheeses coated with grape, papaya or berries. Browse more in our Cheese collection.
Sausages and Charcuterie
The Jura's two famous smoked sausages are here: Morteau sausage PGI, raw or ready-cooked, and Montbéliard sausage, flavoured with caraway. For the apéritif, Saint Agaûne makes a dry sausage and small slices with pieces of Comté, and there is a Franche-Comté pâté en croûte.
Mustards and Sauces from Dijon
Dijon mustard is a method of making strong, smooth mustard rather than a protected origin, but the city remains its spiritual home. Choose from Amora Fine and Strong Dijon Mustard in several sizes, Maille's original Dijon mustard, its mi-forte and old-fashioned wholegrain mustards, Amora Savora, and a Nos Régions old-fashioned Dijon mustard made with Bourgogne Aligoté white wine. For grilled meat there are Bourguignonne sauces from Amora and Bénédicta. See all our mustards in the Moutarde collection.
Burgundy Dishes and Ingredients
Burgundy snails (escargots) come in large and extra-large tins of 120, ready to fill with garlic and parsley butter. Ready-made coq au vin from Côté Table and Nos Régions, a duck bourguignon, Charolais minced steaks from Charal, Ferme Parthiot white lingot beans and Jura fir honey complete the savoury and fresh side of the range.
Sweet Treats
Nonnettes de Dijon are small, soft spiced honey cakes with an orange filling, a traditional Dijon gingerbread speciality. We stock two versions.
How to Enjoy Bourgogne-Franche-Comté Specialities
- A Jura cheese board: combine a young and an aged Comté with Morbier and serve with walnuts, grapes and crusty bread.
- Baked Mont d'Or: open the box, make a few cuts in the top, add a splash of white wine and bake until runny; serve with boiled potatoes and charcuterie.
- Morteau with lentils or potatoes: poach the sausage gently, slice it and serve with lentils, potatoes or sauerkraut.
- Escargots de Bourgogne: place each snail in a shell or dish, top with garlic and parsley butter and bake until sizzling.
- Dijon mustard: stir into vinaigrettes, sauces and stews, or serve with steak, sausages and cold meats.
Explore other French regions too, such as Normandie.
Bourgogne-Franche-Comté FAQs
What is the difference between Comté ages?
Comté is matured for at least four months. Younger Comté, around 6 to 12 months, is mild, supple and milky; older Comté, from 15 to 24 months and beyond, becomes firmer and more complex, with nutty, fruity notes and sometimes small crunchy crystals. Choose a younger one for melting and an older one for the cheese board.
How do you cook Morteau sausage?
Raw Morteau sausage should be poached whole in barely simmering water for around 30 minutes rather than fried, so it stays juicy. Do not prick the skin. Pre-cooked versions only need reheating. Always follow the timings given on the pack.
Is Dijon mustard made in Dijon?
Not necessarily. "Dijon mustard" describes a recipe and style, a smooth, strong mustard made from brown or black mustard seeds, rather than a protected place of origin. Much of it is now made elsewhere, though Burgundy still grows mustard seed and remains closely associated with it.
What is Cancoillotte?
Cancoillotte is a Franche-Comté speciality made from metton, a low-fat curd cheese, melted with water or milk, salt and usually a little butter. It is runny at room temperature and is traditionally eaten warm, poured over potatoes or sausages, or spread on bread. It is naturally lower in fat than most cheeses; check the label of each pot for details.
What does Époisses taste like?
Époisses is a soft cow's milk cheese whose rind is washed with brine and Marc de Bourgogne during ripening, giving it an orange colour and a powerful aroma. Inside, the paste is creamy to runny, with a savoury, slightly salty and meaty flavour that is milder than its smell suggests. Serve it at room temperature with bread.
When is Mont d'Or available?
Mont d'Or is a seasonal cheese, traditionally made from late summer to spring and eaten mainly in autumn and winter, when it is most often baked. Availability in our shop follows the season.