This is another one of those centuries-old dishes that were invented as a practical way to use old cheese and old bread. In this case, the dish is called fondue jurassienne. The star of this fondue is Comté cheese, a staple in the Jura and Franche-Comté regions.

To make this cheesy fondue, highly acidic white wine is first warmed in a pan or a pot, and it is then combined with a combination of Comté cheese and cornflour until it is thoroughly combined with the wine. Kirsch, salt, and pepper are added to the whole combination, which is then transferred to a well-warmed, garlic-rubbed fondue pot set over a flame. 

One of the best-loved dishes of the Alps, tartiflette is a mouth-watering gratinated potato dish from the mountainous region of Savoie in France. It is made with medium-sized potatoes, white wine, Reblochon cheese, onions, smoked salt pork (lardons fumés), and often crème fraîche.

The dish is baked in the oven until the cheese browns and melts. The modern tartiflette was invented in the 1980s as a reimagining of an old gratinated potato, cheese, and onion dish called péla. It was created by the union of Reblochon cheesemakers in order to increase the cheese’s popularity. 

Aligot is a French dish which incorporates mashed potatoes, melted cheese, cream, and crushed garlic. This combination results in a creamy, elastic, and velvety mixture that is similar to fondue. The dish is a specialty of L'Aubrac, a region located in the south of France.

It is believed that aligot was invented by monks who lived in the regional monasteries and were often visited by pilgrims on their way to Santiago de Compostela, a pilgrimage site in the north of Spain. The original version included a combination of bread and cheese, but the dish got its final form in the 16th century, after the introduction of potatoes. 

Fondue Savoyarde is one of the most popular dishes from the French region of Savoie, located in the heart of the French Alps. Originally a dish from Switzerland, fondue quickly rose to popularity in the Savoie region. The dish is made with a combination of melted cheeses, usually Gruyére, Beaufort, Emmental, and Comté.

Savoie tradition says that if your piece of bread slides off the fork into the rich, hearty fondue, you must buy the next round of drinks, kiss the person next to you, or even run naked through the snow. After the dish has been communally shared and consumed, the fondue pot is crusted with toasted cheese, called la religieuse - providing some sort of a religious delight for true fondue afficionados.

Truffade is a thick potato and cheese pancake, a specialty of the French Auvergne region. The cheeses used in the dish must always be mild, such as Gruyére, or Tomme fraîche de Cantal. Truffade is most commonly served as a side dish, as an accompaniment to steaks or other meat dishes.

In the Dauphine region's version of the dish, tomatoes are typically used instead of cheese. This savory pancake is sometimes garnished with finely chopped parsley.

Airy and simple, this legendary French comfort food consists of a cheese base combined with whisked egg whites, butter, milk, and flour. The dish puffs up into a decadent, golden soufflé when baked. Cheese soufflé is believed to have been invented during the late 18th century.

Today, it is typically served hot in small ramekins straight out of the oven.

This savory, baked French delicacy consists of a thin flaky pastry crust topped with a delicious cheese mixture. The traditional open tart usually makes use of classic cheese varieties such as Gruyère, Camembert, or Roquefort, which are blended into a luscious custard of eggs and milk or crème fraîche.

The creamy filling is often adorned with a variety of fresh herbs or a sprinkling of freshly-grated nutmeg. The baked quiche is a delightful combination of crispy crust, a velvety center, and a perfectly browned top. Quiche au fromage is a staple dish found at French markets or on the menus of traditional French restaurants. 

Hailing from the natural regions of Thiérache and l'Avesnois, tarte au maroilles is a French tart that features cubes or slices of the renowned Maroilles cheese, a soft cow's milk cheese that is distinguished by a nutty and tangy flavor and a rather pungent smell.

The tart is traditionally prepared with a base of shortcrust pastry or pâte brisée, while the filling usually consists of Maroilles cheese and a combination of crème fraîche, butter, eggs, salt, and pepper. Once assembled, the dish is typically baked until the cheese-based filling has turned gooey, golden brown, and bubbly.