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. Its chewy pate acquires a fruity taste when made with summer milk, and a nutty taste when made from the milk of winter. During this long period of affinage its crust becomes a golden yellow and hardens. The crust reveals a soft and creamy pate.
Country of origin: Jura region, FRANCE
Portion Size: 1 Kg approx.
Fat content: 20%
Aroma: 7 (in our scale, a roquefort is a 10 and a mozzarella a 1)
Stuff to consider: unpasteurized, lactose