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absorbing the extra moisture if needed and giving it back to the cheese when it becomes too dry
taking on orange or pink hues as it ages
adding to its complexity
It is matured for 6 to 8 weeks
It may have a slight crumble
Comté 12/24/30 months Complimentary absorbing the extra moisture ifThe Comt is an artisan cheese that has a PDO designation since 1952. It takes about 450 litres of milk to make just one wheel of Comt. Farmers let their cattle graze on mountain pastures in summer, and feed them with hay in winter. It is the art of affinage though that makes the Comt a truly great cheese. When maturating on boards of spruce in humid caves, it develops a thick rind, which becomes crumblier and darker during ageing. Our affineur, Jean
US$ 12.00
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US$ 59.95