maturing
Raclette Comtoise
| Milk | Region | O.T.o.M | Best Season |
| Cow | Haut-Doubs | 60 to 100 days | All year |
| Wine recommended | White Roussette |
| Ideal for cooking with charcuterie,gherkins and fresh Balsamic onions this cheese can also be perfectfor a quick ''en-cas''. |
