France has issued many stamps on food (not foodstamps!) on her own gastronomy for quite some time.
A new series will be issued on April 25th and wil be printed in the form of mini-sheets dedicated to a particular region with stamps, pics and explanations.
With the eleventh of these sheets I’d like to introduce is Franche-Comte.

Franche-Comte is a rich land bordering Switzerland and has acted as a military buffer zone for ages. It exchanged hands numerous times over the ages but has somewhat preserved its originality thanks to hard winters and sometimes difficulty in access.

On this sheet you can se two of its main products:
-Saucisse de Morteau whose recipe is lost in the times. It needs at leat 48 hours to smoke and makes for a great dish with cabbage or lentils!
-It cows produce great milk for superlative cheeses of all kinds.

It shares a lot with Switzerland as shown by its precision industries, lace-making and beautiful mountain vistas!

Please check the new postings at:
sake, shochu and sushi


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