Anyone who loves cheese has to appreciate the array of luscious cow's milk cheeses produced in the Franche-Comté. The farms and fromagères of this region have given us Vacherin du Haut Doubs (often called Mont d'Or), Bleu de Gex, Morbier, Emmental Français and one of the most perfect cheeses ever, Comté.
My newest discovery from this area is Coeur de Joux.
Its two dominant flavors are grass and walnuts, with sweet hints of fruit thrown in to balance everything out. Coeur de Joux is soft and mild, with a dense, chewy texture that is very similar to its famous cousin, Comté.
This is a truly amiable cheese; there's nothing harsh or smelly or aggressive about it. If I had to describe Coeur de Joux in one word, it would have to be uncomplicated.
A good wine match would be Riesling or a soft red from Bordeaux.
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