Comté Affinage Tunnel Collonge AOP

Comté Affinage Tunnel Collonge AOP


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A hard mountain cheese, made with unpasteurised Montbeliarde cow’s milk, matured for 18-24 months. This particular Comté is matured by Rivoire Jacquemin in Lons le Saunier, Franche-Comté. They keep their young cheeses warm for the first week of maturation to awaken the propionic bacteria which develop warm nutty flavours in the aged cheese. The cheeses are then moved to cool, slow-ripening temperatures for long maturation. A lightly crystalline texture, with a caramel, buttery quality that evolves into a rich, hazelnut flavour.

France, Franche-Comté.

Additional information


200g, 350g, 500g

Caring for your Cheese

Keep cut cheeses wrapped in wax paper. Do not use cling film as this makes the cheese sweat.
Store cheese in the warmest part of your fridge. The salad drawer is quite ideal.
Artisanal cheese and mould are natural companions. Simply trim the surface mould before serving.
Always bring cheese to room temperature before serving. In standard temperatures, an hour out of the fridge prior to serving, is ideal.