Straight Outta Comte
Comté, (pronounced “kohm-TAY),” comes from the village of Jura Massif, located in Eastern France. The villagers of Jura Massif have been dedicated to producing the highest quality of raw cow’s milk used to craft this unique cheese for more than ten centuries.
Comté is known and loved for its daunting, nutty aroma and earthy flavor. This can be attributed to the pristine milk that is essential in the making of Comté. Montbéliarde and French Simmental breed cows graze among the mountainous pastures during the summer months, feeding on a delicious natural grass diet. When the leaves begin to fall and the pastures fade, the cows return to the stable where they feed on locally harvested hay.
After the milk has been skimmed and pressed, the cheese is aged to perfection in special maturing cellars. Comté is ripened for a minimum of 4 months up to 24 months, allowing each wheel to develop it’s own unique taste, texture, and color. Beneath its straw-colored rind lies an ivory-colored paste with a mildly sweet, nutty, fruity flavor. Each wheel tells a unique story depending on seasonal, flavor, and aging differences.
In a Nutshell…
|Milk Type||Cow, unpasteurized|
|Age||4 months-3 years|
|Cheese Type||Alpine, Natural Rind|