Its fragrance evokes the sunny meadows of summer, subtle and charming in every way.
As early as the Middle Ages, the harshness of the Jura’s long winters prompted men to transform milk into a long-life cheese that would meet the needs of an entire family throughout the cold season. Comté is now produced in cheese dairies or fruitières.
Only a few selected fruitières in the Haut-Doubs region are chosen to work with, where their “reserved” millstones slumber for many months under the vaults of Fort Saint-Antoine. The Comté offered is the quintessential mature cheese, meant to be enjoyed at the peak of its expression. Few cheeses can claim such patience; most will merely age, while a select few will truly mature.
Comté Réserve is typically enjoyed between 18 and 26 months of age, generally in the spring or summer months, with a beautiful yellow paste under a rind that is beginning to lose its smooth finish. Its fragrance evokes the sunny meadows of summer, subtle and charming in every way. On the palate, the dough is initially straight, then supple, even brioche-like after a short time, with buttery and floral notes, along with a hint of cream and hazelnut.
However, it’s difficult to establish a specific framework for all its flavors, as each wheel is unique, as befits a truly artisanal product.
