Franche-Comté

Ripening times from six to eighteen months provides the Comte with a firm yet smooth fruity-flavoured texture growing spicier with age.

 

 

Proposed by Eric Hennart in 3 size : 500gr, 700gr or 3 kg, it was called for a long time « cheese hood » or « cheese cream ». From raw milk, surrounded with epicea strap, its smoothness will keep hot your winter dishes.