Comte cheese is made in the French regions of Jura, Doubs and Ain. It is a cheese made from raw cow's milk, from pressed and cooked pasta. Its 40-month maturation gives it a strong aromatic and fruity flavor with a brittle paste. The milk with which it is made is from Montbéliarde and pie-rouge breed cows. La Fromagerie Brun is one of the oldest Comté ripening houses. Since 1921, the love for the product has been passed down from father to son for 5 generations. Located in the heart of the Jura, in Poligny, the county town, Brun's maturing cellars now have nearly 40,000 wheels in the maturing process. The Comte Maxim's is refined in the cellar, on fir boards from trees in the region. The refining requires several stages, the wheels remain successively in warm and humid cellars (12 to 14 ° c) then in more tempered cellars (14 to 19 ° c) and finally in cold cellars (4 to 9 ° c).
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|Mature period||40 months|
|Kind of milk||Raw|
The comté is made by hand in more than 190 small village dairies, called «fruitières», cooperatives, or companies that collect milk every day from the surrounding fermes. In these 'fruitières', the milk is poured into large copper (or stainless steel) vats to heat up. The cheesemaker adds a few centiliters of a natural rennet that transforms the milk into curd that will then be heated to 54º C for 60 minutes. It is a pressed cheese, as the contents of the vat are then pressed, then lightly tapped, and poured into the comté molds. A few hours later, the opening of this mold makes it possible to obtain a new comté, still white and soft, that will soon go to a long stay in the maturation cellar. Dry room, turning and brushing regularly. The maturation takes from 4 to 6 months, but it is often up to 8-10 and can even reach more (up to 18 or 24 months). The so-called "exceptions" can reach 30 months or 44 like this one. The comté makes its second transformation in the maturation cellar.
The word 'fruitière' comes from the Latin fructus, being that the peasants put in common the fruit of their work. Without this sharing, without this form of solidarity, you could never make cheeses that need 450 liters in regions where family farms predominate. The production in 1998 reached 40,162 tons (+ 4.45% compared to 1996), all of them made with raw milk and in 'fruitières'.