Comte
Comté is a French cheese that holds the prestigious Appellation d'Origine Contrôlée (AOC) status. Comté comes from the Jura region in eastern France, specifically from the departments of Jura, Doubs, and Ain. It is a semi-hard, raw cow's milk cheese. Comté is one of the most popular and widely produced cheeses in France. The cheese has a firm and dense texture with occasional small eyes (holes). The flavour is complex, ranging from nutty and slightly sweet to savoury and earthy, depending on the age of the cheese.
Generally, Comté is aged for a minimum of four months, but some varieties can be aged up to several years.
Comté cheese is graded on a scale from 1 to 20, with higher numbers indicating more complex flavours. Cheeses with a score of 15 or higher are considered top-quality. Comté can be enjoyed in sandwiches, melted in dishes like fondues or gratins, or as part of a cheeseboard.
Comté is a French cheese that holds the prestigious Appellation d'Origine Contrôlée (AOC) status. Comté comes from the Jura region in eastern France, specifically from the departments of Jura, Doubs, and Ain. It is a semi-hard, raw cow's milk cheese. Comté is one of the most popular and widely produced cheeses in France. The cheese has a firm and dense texture with occasional small eyes (holes). The flavour is complex, ranging from nutty and slightly sweet to savoury and earthy, depending on the age of the cheese.
Generally, Comté is aged for a minimum of four months, but some varieties can be aged up to several years.
Comté cheese is graded on a scale from 1 to 20, with higher numbers indicating more complex flavours. Cheeses with a score of 15 or higher are considered top-quality. Comté can be enjoyed in sandwiches, melted in dishes like fondues or gratins, or as part of a cheeseboard.
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