Semi-hard washed rind cheese used for melting and scraping. The cheese is washed in a white Savoie wine while maturing. A cross between the Gruyere-type Comté and Reblochon that 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 and salad. The cheese, which is relatively simple – by design – has a fruity dense taste.

Raclette Comtoise