383 - Comte 30M Tres Grande Garde (~2,5Kg) (Cow) - Beillevaire

It takes about 450 litres of milk to make just one wheel of Comté. Farmers let their cattle graze on mountain pastures in summer, and feed them with hay in winter. It is the art of affinage though that makes the Comté a truly great cheese. When maturating on boards of spruce in humid caves, it develops a thick rind, which becomes crumblier and darker during ageing. A nice ripened Comté has a smooth yellow pâte with a buttery texture. Its flavours become more complex and long lasting throughout the year, developing the sweetness of dried fruits and hints of nuts perfectly balanced by savoury notes. Milk : Cow's milk. Mature time: Minimum 30 months

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-Store at a temperature between 4-8°C and keep the product in the refrigerator after opening. Comté is one of the most unique cheeses available and can be enjoyed at all stages of a course, from the aperitif to the cheese platter. It is especially suited to many culinary preparations. Thanks to its ability to melt and glaze, it can be used very simply on all gratins.