Comte Reserve cow's milk cheese wedge 250 GR, aged

Comté Reserve Cow's Cheese Wedge 250 gr, Aged

Discover: Comté Reserve Cow's Cheese Wedge 250 gr, Aged

Comté Reserve is a French raw cow's milk cheese produced in the Jura region. It stands out for its fruity and intense flavour , with notes of nuts and butter, the result of its long maturation. With a firm and slightly grainy texture, it has a golden rind and a deep aroma that evokes the alpine environment of its origin.

Use and Pairings: Comté Reserve Cow's Cheese Wedge 250 gr, Aged

Comté Reserve is perfect for various preparations and special moments:

• Ideal on cheese boards accompanied by fresh fruit and nuts.
• Exquisite in fondue or for gratinating pasta and potato dishes.
• It pairs sublimely with white Chardonnay wines or smooth reds.

Production, Maturation and Marketing

This cow's milk cheese is made from raw milk and undergoes a maturation process that can last up to 24 months , which gives it its characteristic flavour. During this time, it is carefully maintained under strict quality standards, being aged in traditional caves that maintain a controlled temperature to ensure its ideal development.

History and Origin of Comté Reserve Cow Cheese

Comté cow's milk cheese is one of the oldest and most renowned French cheeses. From the time of Pliny the Elder to Victor Hugo, this cheese has been mentioned by great figures in history, highlighting its long tradition. Originally , it was produced in isolated areas, where large wheels of cheese were made to preserve surplus milk and store it during the long winters.

In 1952, Comté obtained the controlled designation of origin (AOC), being one of the first French cheeses to receive this prestigious recognition.

This cheese is made from raw cow's milk from two specific breeds: the Montbéliarde and the Simmental française. The milk is produced using traditional methods on small farms that practice sustainable agriculture. During the summer, the cows graze on fresh pastures, while in winter they are fed on hay in stables, always guaranteeing the best quality in every bite.

Characteristics

• Maturation : up to 24 months.
• Milk : raw cow's milk.
• Intensity : intense.
• Bark : natural
• Type of coagulation : enzymatic.
• Rennet : animal.
• Region : Jura, France.
• Storage temperature : between 4ºC and 8ºC.