Product description

Spicy raw milk from the mountains For the Comté cheese, it is certain that the milk must come from Montbeliard, French Simmentaler cows or a cross of these that graze in the Jura mountains. This gives the cheese its wonderfully spicy, slightly nutty and creamy taste. In the past, the cheeses, which can weigh up to 55 kg, were made in the mountains in the summer and stored in the caves until autumn, after which they were taken down the valley.

The milk for Comté cheese must be processed into cheese within 24 hours. After the raw milk has been slightly acidified with rennet and pressed into the moulds, it is removed from the molds after just a few hours and is taken to local maturation cellars. There are about 10 such aging cellars spread over the Jura area.

You can compare the popularity of this cheese with the Gouda cheese in the Netherlands. Just like our cheese, this cheese is also named after the time it has been allowed to ripen.

Poux – 4 months

Fruity – 6 months

Reserve – 10 months

Prestige – 18 months