THE COMTE 1st AOP cheese in France

Description

Portrait of a renowned cheese : Comté is a cheese made from raw milk that has been pressed and cooked. It comes from the Massif du Jura, a region of medium-range mountains which stretches between Jura, Doubs (two departments of the Bourgogne Franche-Comté region)and Ain ( a department in the Auvergne-Rhpône-Alpes region). Montbéliarde and French Simmental cows are the only breeds authorized for use in producing the milf for Comté. Each day, Comté is manufactured by artisans in about 150 small cheese-dairies, or Fruitières as they are known. Comté takes its time to acquire its taste. It is aged in maturing cellars for at least 4 montsh but often longer, from 8 months on average to many more. Comté is characterised by its surpsisinf aromatic richness. It is not a cheese with a uniform taste. Each round of Comté reveals a distinct aromatic composition that varies according to the microregion of tils origin, the season in which itw as made, the distinctive style of the cheese-maker, the cellar in wichi t was matured. In this respect, Comté is a unique Cheese. Comté is a Healthy and naturel product.

Brand : LE COMTE

Stands:

1 K 074

http://www.comte.com

Complementary information

Exhibitor

Fromages AOP du Massif Jurassien

From Saturday, 22 February to Sunday, 1 March You could meet up the labeled cheeses Comté, Morbier, Mont d’Or, Bleu de Gex Haut-Jura, Emmental Grand Cru and Gruyère at Paris International Agricultural Show, Porte de Versailles Hall 1 K074.
The traditional wood dairy leads by the Union régionale des fromages d’appellation d’origine comtois settles down in hall 1 close to the Montbéliarde cows. Thanks to the degustations and the meetings with dairy professionals it is a stable of the Paris International Agricultural Show.

Brand

LE COMTE

THE COMTE > 1st AOP cheese in France
Portrait of a renowned cheese
Comté is a cheese made from raw milk that has been pressed and cooked. It comes from the Massif du Jura, a region of medium-range mountains which stretches between Jura, Doubs (two departments of the Bourgogne Franche-Comté region)and Ain ( a department in the Auvergne-Rhpône-Alpes region). Montbéliarde and French Simmental cows are the only breeds authorized for use in producing the milf for Comté. Each day, Comté is manufactured by artisans in about 150 small cheese-dairies, or Fruitières as they are known. Comté takes its time to acquire its taste. It is aged in maturing cellars for at least 4 montsh but often longer, from 8 months on average to many more. Comté is characterised by its surpsisinf aromatic richness. It is not a cheese with a uniform taste. Each round of Comté reveals a distinct aromatic composition that varies according to the microregion of tils origin, the season in which itw as made, the distinctive style of the cheese-maker, the cellar in wichi t was matured. In this respect, Comté is a unique Cheese. Comté is a Healthy and naturel product.

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