Terroir and Craftsmanship :

Cooked pressed cheese.

Raw cow’s milk (heat treatment).

Geographic area : Jura. 

Maturing : 6 months days in our cellars.

Lactose free.

Suitable for pregnant women.

Sensory Profile :

Appearance : solid and grainy, of a deep brown. Yellow paste : we use only “summer” milk for our Comté.

Texture : firm to the touch, the paste is brittle but remains extremely melting in the mouth.

Flavour : roasted (technical term : empyreumatic), powerful, complex and distinctive – beautiful persistence on the palate.

Typical notes : bread, brioche, toasted bread, coffee, roasted onion, dark chocolate, burnt.

Pairings :

Wines : Arbois wine, typical from Jura ; Red Bordeaux like Saint Emilion of minimum 7 years.

Tea : Black tea from Sri Lanka.

Beer : Duvel Triple Beer.

Liquors : Gin and Tonic, Floral Sake (Ginlo), Lagavullin whisky.

Fruits :Walnuts, hazelnuts, fresh pineapple, vanilla bean, dry fruits, grapes.

Bread : Walnut bread, hazelnut bread.