Comté PDO matured 18 months
Produced in the centre of France, Comté was the first French cheese to gain PDO status, and is a staple of the cheese platter.
Tips
Storage: remove the vacuum packaging and keep refrigerated between +2°C and+8°C. Leave at room temperature for 30 minutes before serving.
Cutting: slice each portion from the cut edge, parallel to the rind. When you reach the middle, cut the remainder in a fan shape from the centre of the cut edge.
A tip from the expert: be bold and pair with apricot jam and peppercorns to bring out the fruity flavour of the Comté.
Composition
Type of cheese: hard cheese made with raw cow’s milk.
Composition : raw cow’s milk (origin: France), salt, starter cultures, animal rennet.
Humidity: 38%
FDM: 54%
NUTRITIONAL VALUES FOR 100G
Energy
1 735 kJ / 418 kcal
Fat
of which saturates
24,6 g
22,5 g
Carbohydrates
of which sugars
0,5 g
0,5 g
Protein
26,7 g
Salt
0,8 g
LA SÉLECTION
Xavier Thuret, winner of the Meilleur Ouvrier de France award, invites you to discover his selection of French cheeses, presented in boxes designed exclusively for the hospitality industry.
