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Description
It originates in the Jura mountains, in the Franche-Comté region, at the border between France and Switzerland. Its production area includes the Jura massif and some neighboring areas in the departments of Doubs, Jura, Saône-et-Loire, and the Territory of Belfort. This mountainous environment, characterized by fresh pastures in summer and local hay in winter, is central to the quality and uniqueness of Comté. Comté AOP is produced exclusively with fresh raw and whole milk from two specific breeds of cows: the Montbéliarde and the French Simmental (also known as Pie Rouge). These animals are strictly fed on fresh grass in the summer months and local hay in winter, excluding fermented or transgenic feeds. Each cow has at least one hectare of pasture to ensure superior milk quality, rich in nutrients and with a unique aroma. During maturation, Comté acquires the complexity of flavors that distinguish it. Younger wheels have delicate flavors, with fresh and buttery notes, while more aged ones develop a more intense aromatic range, with hints of dried fruit, spices, and occasionally toasted or caramelized notes. This tradition of Comté, rooted in respect for the land and natural resources, makes it an excellent cheese renowned worldwide. Pairings: Comté AOP is ideal to enjoy on its own, at room temperature, to appreciate its complex flavors. It is perfect for composing boards with fresh fruit, nuts, honey, and fruit compotes. In cooking, it is excellent for preparing fondues, gratins, croque monsieur, and soufflés. Wine pairings vary with its aging: young cheeses pair perfectly with dry white wines like Chardonnay, while more aged ones find balance with Vin Jaune from Jura or a light Pinot Noir. Storage: store in the refrigerator Processing: The production of Comté AOP cheese is a journey that follows artisanal methods passed down from generation to generation, respecting the tradition and unique territory of the Jura Massif. Every step, from milk collection to long aging, is carried out with care to ensure the quality and complexity of this excellent cheese. It all starts with raw, unpasteurized milk, collected daily from small local farmers and brought to the "fruitières," the local dairies where the transformation takes place. This milk comes exclusively from Montbéliarde or French Simmental cows, naturally fed on pastures rich in biodiversity, which gives the milk a unique aromatic complexity. In the dairies, natural rennet is added to the fresh milk to promote coagulation. Shortly after, the curd that forms is cut into very fine grains, a precise and delicate step that affects the final texture of the cheese. The curd is then heated to a temperature of about 53-55°C to expel the whey, after which it is transferred into molds, giving it the characteristic large and round shape of Comté wheels. Careful pressing removes the residual whey, leaving a compact paste already rich in aromatic promises. The wheels are then transferred to aging cellars, where the second fundamental phase of creating this culinary jewel begins. The cellars must have ideal conditions, with a temperature between 8°C and 15°C and high humidity, generally around 92-98%, to allow harmonious development. During aging, which can last from 4 to 24 months or even longer, the wheels are regularly brushed and salted by hand. This step not only develops the natural rind but also helps preserve and intensify the unmistakable flavors and aromas of Comté. Each phase requires the care and experience of the affineurs (master maturers), who constantly check the wheels, analyzing them through traditional methods, such as tapping the rind with a small hammer to monitor consistency and internal maturation. Aging gives Comté its extraordinary aromatic development: younger cheeses (4-8 months) offer fresh and buttery flavors, while longer aging (up to 24 months and beyond) releases complex notes of dried fruit, spices, caramel, and hazelnut, with a rich depth that makes this cheese a unique experience. Comté is the result of a perfect balance between nature, tradition, and artisanal care. Other: Nutritional information per 100 grams fat (g) 32 Saturated fat (g) 21.5 Calcium (mg) 823 Calories (kcal) 396 Kilojoules (KJ) 1645 Carbohydrates (g) 1 Proteins (g) 24 Sodium (mg) 848