Thirty months of Alpine maturity: crystalline crunch and caramel depth.
Raw cow's milk Comté AOP from the Jura, aged 30 months in stone cellars. Dense, crystalline paste with hazelnut, brown butter, and caramelized fruit.
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This is a 30-month Comté, the raw cow's milk Alpine from the Jura in eastern France, aged way past the standard wheel. AOP protected, made the old way, and then held in natural stone cellars for two and a half years before it ever leaves the region.
The paste at this age is dense and dry, breaks into slabs under the knife with a real crunch from the tyrosine crystals that build up over the long maturation. Color goes deep golden, and the rind comes out rough and dusty brown from all that cellar time. Flavor is in a class of its own at 30 months: toasted hazelnut and brown butter run through the bite, wrapped in a fruity, caramelized sweetness, with a long savory pull on the finish that sticks around well past the swallow.
If you already love Comté at 12 or 18 months, this is the flex version. Drier, more concentrated, more crystals, more of everything the long age gives you. These guys nailed it.
Dense and brittle under the knife, breaking into slabs with a crunch from tyrosine crystals through the paste. Dry but never chalky, with a firm Alpine snap.
Bold and full-bodied at 30 months, with deep caramelized fruit on the front, brown butter through the middle, and a long savory pull on the back. Stronger and drier than the younger Comtés.
Long, sweet finish that holds onto the palate well past the bite, with toasted hazelnut and burnt caramel that linger for 30+ seconds.
The fresh milky notes have dried out with age, replaced by concentrated browned-cream depth rather than yogurt or buttery tang.
Toasted hazelnut and brown butter run the whole length of the bite, with a fruity caramelized sweetness wrapped around them.
A quiet cellar note from the natural stone aging, with a dusty mineral pull off the rough brown rind, but nothing barnyardy.
Gentle warmth on the back of the palate from the long age, more savory pull than peppery bite.
Natural rind
Rough, dusty-brown natural rind built up through long cellar aging. Contributes a mineral, stony note if you nibble the edge, but most shoppers will trim it.
Comté stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Vin Jaune from the same Jura is the textbook match, picking up the nutty oxidized notes in the paste. Champagne and a dry Riesling cut through the dryness, and an aged sherry meets the caramelized depth head-on.
The crystalline, caramelized paste loves a little fresh fruit acid and a honey or jam to echo the sweetness already in the cheese. Walnuts double down on the nutty side.
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Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
