Delicious artisan cheese made from raw milk vaccine, protected dall'AOC obtained in 1952, the Comte comes in forms very large weighing about 35 lbs., and that lend themselves to long curing that usually roam about at least two years. Unlike other aged cheeses for long periods, the Comté maintains a paste that gives feelings in the mouth even "creamy" and decidedly fruity.
Excellent ingredient for the preparation of fondues and fittings, the Conté is really delicious even eaten alone, perhaps accompanying it with slices of ripe pears and a glass of white wine, Côtes du Jura, vin de paille, Sancerre Blanc ...
You can find this cheese is in the most prized, produced only during the summer pasture (characterized by a band bearing the brand of green color), is the simplest version worked in the valley (marked by a band bearing the brand of color brown) ... according to you, which version you have reserved?
