Franche-Comté, Pasteurised Cow’s Milk, Traditional Rennet

Semi hard washed rind cheese used for melting & scraping. We wash the cheese in a white Savoie wine before maturing. A cross between the Gruyère type Comté & Reblochon, & makes a wonderful winter party meal served with baked or boiled potatoes in their skins, small gherkins, small sweet onions marinated in wine or balsamic vinegar, charcuterie & salad accompaniment.