| COMTE |
 Description:
Produced from the milk
of cows that have been fed from the rich pastures of the Jura mountains, no
additives are mixed with the milk. The Comte requires a long maturing period.
Every cheese from this region before being sold is judged by a professional
jury guaranteeing its quality.
Texture:
During this long period of affinage
its crust becomes a golden yellow and hardens. The crust reveals a soft and
creamy pate.
Taste:
Its
chewy pate acquires a fruity taste when made with summer milk, and a nutty
taste when made from the milk of winter. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| AOC
in |
 |
1952 |
| Weight |
 |
35000 g |
| Affinage |
 |
3 to 30 months |
| Pate
(dough) |
 |
Cooked, pressed hard cheese |
|
