Comte St Antoine Cow Cheese Wedge 250 GR, Aged

Comté St Antonie cow's milk cheese wedge 250 gr, aged

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

Comté St Antonie cow's milk cheese is a gastronomic gem of French origin , refined to perfection. With a soft and creamy texture, this cheese has a complex and aromatic flavour, with sweet and slightly fruity notes that make it an incomparable sensory experience. Its natural rind and pale yellow colour reflect its delicate maturation process. Ideal for the most demanding palates looking for quality in every bite.

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

Enjoy Comté St Antonie Cheese in various combinations:

• Pairs perfectly with dry white wines or light reds.
• Pair it with nuts or honey to enhance its sweet notes.
• Ideal for fondue or grated on pasta dishes.

Production, Maturation and Marketing

Comté St Antonie cow's milk cheese is made from raw cow's milk from the Jura region of France. It is aged for a minimum of 4 months, but can be extended up to 12 months, which gives it greater complexity in flavour. During this process, it is carefully refined by master cheesemakers who guarantee its exceptional quality.

Comté St Antonie Cow's Cheese, 250 gr

History and Origin of Comté St Antonie 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: 4-12 months
• Milk: Raw cow's milk
• Intensity: Medium
• Bark: Natural
• Coagulation type: Enzymatic
• Rennet: Animal
• Region: Jura, France
• Storage temperature: 4-8ºC