Comté Cheese, matured for 12 months. It is one of the most well known cheeses in France alongside Beaufort. Made the traditional way with unpasteurized cow's milk, and after maturing, it acquires medium strength flavors, with fruity notes in the summer and hazelnut in the winter. The pâte of Comté is soft and smooth, lightly powdery, and creamy white in color, and the rind is very fine, and brown in color.
It is available in:
- mini wedges of approximately 260 g
- small wedges of approximately 320 g
- wedges of approximately 400 g
- big wedges of approximately 440 g
- very big wedges of approximately 510 g
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|Mature period||12 meses|
|Flavour intensity||Medium to strong|
|Kind of milk||Raw|
Comté, also known as "King of the Cheeses", is an artesan cheese produced in the mountainous region of Franche-Comté, between Switzerland and Burgundy, in France. It is a very well-known cheese, and since 1952 has had Protected Designation of Origin, an emblem of its unparalleled quality.
It is made from unpasteurized cow's milk, which, when mature, acquires a flavor of medium strength that varies according to the season in which it is made, giving fruity notes in summer, or nutty notes in winter.
The minimum maturing time of this Comté is 10 months, in which the cheese takes on a very fine, brown rind, and a creamy, yellow pâte. The texture is slightly powdery, smooth and spongy.
Whether you're serving it on a raclette grill, in a fondue, or mixing it into fish or seafood dishes, it can be accompanied with a Merlot or Cabernet red wine to achieve a combination of exquisite flavours.
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