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.
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.