Comté AOP – 250/300 gr
One of the most famous French cheeses, strictly pasture-raised, from an area bordering the Swiss Jura. The milk comes from cows of the “Montbéliard” or “Pie rouge de l’Est” breed. The rind of young cheeses bears the imprint of the linen cloth in which they are dried. Highly suited to aging, due to its large size, it is stored upright on its sides in special convex racks, occasionally turning the cheese a quarter turn to prevent it from flattening and maintain its roundness. The cheese’s long maturation in the cellar, lasting one, two, and even three years, allows the rich flavors of the cheese to fully mature, and at that point, it melts in the mouth like candy.
The grazing area used in the production of Comté AOP is at least one hectare for each dairy cow.
Luigi Guffanti offers this extraordinary example of cheesemaking art in various ages, all curated and perfected in the Arona cellars.
8,95 € 22,40 €
Characteristics
Region
Milk Origin
Appearance
Intense straw-yellow paste, compact and elastic, reddish crust more or less dark depending on the seasoning
Taste
More or less intense depending on the seasoning, savoury and with hints of dried fruit
Pairings
Full-bodied, aged red wines. Chestnut honey. Rye bread. White watermelon mustard, blueberry jam. Rice salads.
Technical specifications
| Weight | 0,300 kg |
|---|---|
| Milk | cow's milk, raw, whole milk |
| Production | all year round |
| Processing | artisanal |
| Cheese paste | pressed |
| Salting | brine |
| Seasoning | 7 months – 12 months – over 18 months – over 27 months – over 42 months |
| Fat | 45% Mgss |
| Weight | 250/300 gr |
| Seasoned | Aged 12-18 months, Aged 27-36 months, Aged for over 42 months |
| Producers | cheesemakers and dairies in Franche-Comté and surrounding areas |
