Maturation: minimum 24 months
Cheese Type: Cooked, Pressed semi-hard cheese
Comté are part of the cooked and pressed cheese family and are made from row cow milk. The older the Comté, the stronger the flavour, so this 24-monthis stronger than young Comté (12 to 18 months).
This 24 months aged Comté has a frank fruity and spicy taste with a semi-hard but creamy paste in the month. During the maturation process, salty crystals can develop in the paste, sign of a good ripening method.
Red wine, especially Burgundy (Puligny Montrachet, Meursault)
Dry white wines (Chablis), Vin Jaune from Jura
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