Toasted almond, brown butter, and hay—the Comté that does everything well.
Raw cow's milk Comté aged 12 months from the Jura. Toasted almond, brown butter, a clean hay finish. Perfect for boards and fondue.
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Comté is a raw cow's milk AOP cheese from the Jura mountains of Franche-Comté in eastern France, made in big 70-pound wheels from the milk of Montbéliarde cows grazing the high pastures. This one is aged for twelve months, right in the sweet spot where the paste has firmed up and the flavor has started to build, but it still has enough moisture to melt cleanly into a fondue or a gratin.
The paste is close and ivory-gold, firm but pliable, breaking into smooth slabs rather than shattering the way the longer-aged wheels do. Toasted almond is the lead flavor, with brown butter through the middle and a quiet hay note from the summer pastures carrying through to the finish. You'll catch a hint of fruit on the back end, something close to dried apricot, before it eases off into warm cream.
A twelve-month is the everyday Comté, the one that does everything well. Slice it for a board, shave it into a salad, grate it over potatoes, or melt it down with a splash of white wine for the most classic fondue there is.
Firm and dense but still pliable, breaks into smooth slabs under the knife rather than shattering. The paste is close, ivory-gold, with just a faint give at room temperature.
Right in the middle of the Comté spectrum, gentler than the long-aged wheels but with real depth. Toasted nut and warm cream up front, hay and a quiet fruit note carrying through.
A medium finish that settles into brown butter and toasted almond, holding for fifteen or twenty seconds before easing off.
A clean, warm-cream lactic note runs underneath everything, the signature of raw alpine milk from the Jura herds.
Toasted almond is the lead note, with browned butter on the middle of the palate. Less hazelnut-fudge than older wheels, but unmistakably alpine.
A faint hay and dried-grass note from the summer pastures, more meadow than mushroom at this age.
No real heat or pepper bite, just a touch of warmth on the back of the palate from the aged paste.
Natural rind
Natural brushed rind, dusty brown and inedible at the table. Trim it back to the paste before serving.
Comté stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The local Jura wines are the classic answer, especially Vin Jaune, which echoes the nutty oxidative character. Champagne and dry Riesling cut the richness on a board.
The nutty, sweet paste loves a crisp orchard fruit or honey to lift it, and a sharp condiment like cornichons or mustard to cut the cream.
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Hand-cut to order the day it ships. Packed cold for overnight delivery.
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