Product of France
Raw cow’s milk semi hard cheese from the Jura region in Eastern France. The ripening process lasts 14 – 18 months and takes place gradually in a cold and humid stone fortress at an altitude of about 1000 metres. These cheeses are aged in the cellars of Marcel Petite, at Fort Sant Antonie, a master affineur for more than 40 years, and have a smooth, grassy, mountain flavour and subtle dried fruit notes. Comte is France’s first AOP cheese and is soft melting, perfect for a cheese board or melted over potato gratin. Pair with Viognier, Chardonnay, Dark ALe, Weizenbock.
Place of origin