It's called Restaurant de Fromage,

so what I've asked is if they'll produce eight dishes for me

of different cheeses with different dishes.

The reason being, that a lot of the time,

I do have to eat lots of food

just to get a taste of a region.

And I just want to show you what this actually means.

So, first of all, I have an omelette of potatoes

with Saint Point cheese.

Saint Point cheese and smoked ham.

So here we go.

Delicious. Delicious, lovely, smoky flavours even in the omelette.

Very, very mellow-tasting cheese

and some lovely smoked ham to go with it.

Well, this looks really good.

Tarte flambee. Oh, oh!

Now we have a tartine de Morbier.

Now, a tartine is something you normally have for breakfast

with butter on it.

But this is with Morbier cheeses and onions and lardons.

And, again, this is...

Mm, wow!

Goes so well with this local Jura wine,

this is chardonnay from Arbois.

The wines have a slight bit of oxidisation

which is part of the trademark of their wines.

I'm really loving this.

We're into dish three now.

Mm!

Well, this is Chevre chaud de Jura a la creme.

Thinking of that Monty Python cheese sketch.

"It's a bit runny, sir."

Right, dish number five.

This is local Morteau sausage dipped into what's called cancoillotte,

which is like very difficult to describe.

I've only just come across it, but it's like aged curd cheese,

so it's full cream milk with rennet and made with wine and garlic,

and each family has their own cancoillotte.

Wow!

This just looks lovely.

But I am, you know, I would be so full of enthusiasm

for this leg of chicken boned out

and stuffed with mushrooms and Comte cheese

with a sauce of morels, of morel mushrooms and cream

and a bit of stock.

But, you know, I'm not denying this tastes absolutely great,

but where do we go from here?

Gosh.

Fondue.

Two types of Comte cheese in the fondue

and a secret cheese and some sauvignon wine...

Oh! Some new potatoes.

Even though I am a little full, this is fab.

Phew!

And, finally, raclette, the name of the cheese

and the name of the dish

and the name of the machinery, I guess.

The name comes from the word "racler",

which means to scrape.

The rather '70s-looking brass table heater

melts the cheese right onto the plate.

You always have it with potatoes, with gherkins

and plenty of black pepper.

But raclette is the stuff of skiing holidays.

And it's one of those things,

when you come off the ski slopes in the late afternoon,

maybe you have a glass of Gluhwein

and you just think, "We're having raclette tonight."

For me, cheese is France.

I mean, you go into any restaurant in France

and that lovely smell of cheese,

it couldn't be anywhere else.

There's always a smell of warm cheese,

a slightly smelly cheese in the air.

And it's sort of synonymous with France for me.

So actually sitting down, I have had too much to eat,

I am a bit stuffed, to be honest. But...

..that, I hope, is that.