COMTÉ ROASTED – 18 Months

Terroir and Craftsmanship

At 18 months, Roasted Comté reaches its fullest aromatic expression. Made from raw summer cow’s milk in the Jura mountains, the rind is deeply brown and solid. The paste — exclusively summer milk — shines with rich yellow colour.

Brittle and firm to the touch, it melts with remarkable generosity on the palate, setting this long-aged cheese firmly apart.

Sensory Profile

More intense than its 12-month counterpart, this 18-month wheel is powerfully empyreumatic. On the nose: bread, brioche, and toasted bread. On the palate: a crescendo of coffee, roasted onion, dark chocolate, and burnt nuances, with exceptional persistence — a cheese of rare finesse.

Pairings

Choose an Arbois from the Jura or a prestigious Red Bordeaux (Saint-Émilion or Haut-Médoc, minimum 7 years). Dark & Pu’er tea or a Black tea from Sri Lanka offer earthy depth. A Duvel Triple Beer brings bold bitterness.

For spirits: Gin & Tonic, floral Sake, or Lagavullin whisky. Complete the board with walnuts, hazelnuts, pineapple, dried fruits, and grapes on walnut or hazelnut bread.