Dense, nutty alpine Comté aged three years for caramel sweetness and long finish.
36-month aged Comté from affineur Rodolphe Le Meunier. Raw cow's milk, AOP, super nutty with big crystals and a long caramel finish. Order online.
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This is a 36-month aged Comté from France, brought in from the affineur Rodolphe Le Meunier, one of the most respected names in French cheese. Comté is the raw cow's milk alpine wheel from the Jura mountains in Franche-Comté, AOP protected, and at three years it's a different animal from the younger wheels most people know.
The paste is dense and golden, shot through with big tyrosine crystals that crunch under the knife. It breaks into shards rather than slicing clean, which is what you want. Flavor is super nutty, toasted hazelnut and brown butter up front, with a deep caramel sweetness that builds on the back of the palate and lingers for a long time.
Opening a fresh wheel of this is something special, it's so fresh and so moist right out of the cave. This is one of those cheeses worth the splurge, right in the sweet spot where age and moisture meet.
Dense and firm with big tyrosine crystals breaking through the paste, snapping into shards rather than slicing clean.
Big, concentrated flavor from the long affinage with Rodolphe Le Meunier, nutty and savory up front with a deep caramel pull on the back.
Long, sweet, lingering finish that keeps unfolding with brown butter and toasted hazelnut well after the bite is gone.
Most of the fresh-milk character has dried down over 36 months, leaving only a faint cream note under the savory dominant.
Super nutty, toasted hazelnut and brown butter through the middle, exactly what you want from an extra-aged Comté.
Gentle alpage character underneath the nuttiness, a little hay and forest floor from the mountain pasture milk.
No real piquant bite, just a clean savory depth without heat.
Natural rind
Natural rind, dusty and rustic from the long cave aging. You don't need to eat it on a cheese this old, it gets pretty tough.
Comté stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Jura whites built on oxidative nutty notes mirror the cheese directly, and Champagne cuts through the richness for a dessert-course finish.
The deep nutty caramel of a 36-month wheel wants something sweet and crunchy alongside, with the honey and pears bringing out the brown-butter side.
Video represents style and type of cheese - may not be an exact match in all cases.
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Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
Ordered several cheeses from them and the wrong items were delivered. Contacted the store and they recognized the error and immediately sent the correct order the next day without any fuss. Really appreciate the promptness and professionalism.
“A finisher, not a farmer — Rodolphe selects young wheels from farmhouse producers across France and ages them in his Touraine caves to a precise point, treating affinage as the final, decisive act of cheesemaking.”
Cave aging and finishing of farmhouse wheels sourced across France — Roquefort, Comté, Epoisses, goat cheeses — with hand-brushed, hand-turned, and brine- or marc-washed rinds.
Carefully packaged and shipped from our Beverly Hills shop.
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