Honey is a little-known food product of Franche-Comté. It has been produced there since the 18th century and is very proper to this French region, that is still one of the 'wildest' regions in France and offers a great environment for honey producers.
Wattle honey is the most frequently produced in this region of France but fir tree honey is also a must-taste as it develops very different and uncommon flavours.
In the Franche-Comté region, about 30 professionals make a living from honey producing. Honey can be obtained from fir, wattle, flowers, limetree but also sunflower, dandelion and clover!
Thus 1,000 tons of honey are produced each year in Franche-Comté. The French region indeed provides producers with a large variety of flowers, flavours and trees that allow the production of outstanding honeys.
The regional producers receive each year many medals and awards for the quality of their honey, especially for their Acacia (wattle), dandelion and fir tree honeys.
Acacia (wattle) honey is outstanding when consumed with Comté, a regional cheese. When it is mature, the Comté cheese is very fruity and this honey is then the perfect ingredient to add to fully appreciate that gourmet product from Franche-Comté.