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Discover Tête de Moine AOC, the Swiss semi-hard cheese with a unique flavour and a centuries-old tradition. Produced in the Jura valleys, this cheese is famous for its maturation and for the traditional way of serving it, scraped with a jrolle. Perfect with dry wines and fruit, Tête de Moine is a gastronomic experience that conquers with every bite.
2025-01-18 05:13:00
Comté AOP 18 months
-48% OFF
The Comté AOP has a natural rind varying in color from straw to golden brown, developed during long aging. Under the rind, the paste is firm and compact, ivory to yellow in color, with occasional scattered holes. Its aroma is intense and complex, with notes of hazelnut, butter, dried fruit and floral or spicy hints in the more mature cheeses. On the palate it offers a unique range of flavors: young cheeses show freshness and delicacy, while more mature cheeses reveal deep and complex aromas, with hints of caramel and toasted hints
More details
ingredients
Fat 45+, raw cow's milk, rennet, salt, acid
Size
250g | 500g | 1Kg | 2,5 Kg
Shipping -50%
Shipping costs 50% discount for orders from 139€
Quality guaranteed
All products are the result of a careful selection process
Fresh products
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Comté AOP 18 months
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Born in the Jura Mountains, in the Franche-Comté region on the border between France and Switzerland. Its production area includes the Jura massif and some neighboring areas in the departments of Doubs, Jura, Saône-et-Loire and the Territory of Belfort. This mountain environment, characterized by cool pastures in summer and local hay in winter, is central to the quality and distinctiveness of Comté
Comté AOP is made exclusively from fresh raw, whole milk from cows of two specific breeds: the Montbéliarde and the French Simmental (also called Pie Rouge). These animals feed strictly on fresh grass in the summer months and local hay in the winter, excluding fermented or transgenic feed. Each cow has at least one hectare of pasture to ensure superior milk quality, rich in nutrients and with a unique aroma.
During aging, Comté acquires the complexity of flavors that set it apart. Younger wheels have delicate flavors, with fresh, buttery notes, while more aged wheels develop a more intense aromatic range, with hints of dried fruits, spices, and occasional toasted or caramelized notes.
This tradition of Comté, rooted in respect for the land and natural resources, makes it a cheese of excellence renowned throughout the world.
| ingredients | Fat 45+, raw cow's milk, rennet, salt, acid |
|---|---|
| Size | 250g | 500g | 1Kg | 2,5 Kg |
| Storage | store in the refrigerator |
| Location | Prodotto in Francia |
| more informations | Nutritional information per 100 grams fat (gr) 32 Saturated fat (gr) 21.5 Calcium (mg) 823 Calories (kcal) 396 Kilojoules (KJ) 1645 Carbohydrates (gr) 1 Protein (gr) 24 Sodium (mg) 848 |
| Allergens | MILK |
| Milk | cow's milk |
| How it's made | The production of Comté AOP cheese is a journey that follows artisanal methods handed down from generation to generation, respecting tradition and the unique terrain of the Jura Massif. Each step, from milk collection to long aging, is carefully executed to ensure the quality and complexity of this cheese of excellence. It all starts with raw, unpasteurized milk, which is collected daily from small local farmers and taken to the "fruitières," area dairies where processing takes place. This milk comes exclusively from cows of the Montbéliarde or French Simmental breed, naturally fed on pastures rich in biodiversity, which gives the milk a unique aromatic complexity. In dairies, natural rennet is added to fresh milk to promote coagulation. Soon after, the curd that forms is cut into very fine grains, a precise and delicate step that affects the final texture of the cheese. The curd is then heated to a temperature of about 53-55°C to expel the whey, after which it is transferred to the molds, which give it the characteristic large, round shape of Comté cheeses. Careful pressing removes the residual whey, leaving a firm paste that is already full of aromatic promise. The molds are then transferred to the aging cellars, where the second key stage in the creation of this culinary gem begins. The cellars must have ideal conditions, with a temperature between 8°C and 15°C and high humidity, generally around 92-98 percent, to allow for harmonious development. During aging, which can last from 4 to 24 months or even longer, the cheeses are regularly brushed and salted by hand. This step not only develops the natural rind, but also helps to preserve and intensify the unmistakable flavors and aromas of Comté. Each step requires the care and experience of the affineurs (master affineurs), who constantly monitor the cheeses, analyzing them through traditional methods, such as pounding the rind with a hammer to monitor texture and internal ripening. Maturation gives Comté its extraordinary aromatic development: younger cheeses (4-8 months) offer fresh, buttery flavors, while longer maturations (up to 24 months and beyond) release complex notes of dried fruit, spice, caramel and hazelnut, with a rich depth that makes this cheese a unique experience. Comté is the result of a perfect balance between nature, tradition and artisanal care. |
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