Unpasteurised cow’s milk
Dense, firm, grainy, open, smooth and supple
Lons-le-Saunier, Jura, Franche-Comte
WHAT IT TASTES LIKE: Butterscotch aromas with a hint of toast, nutty and sweet with a long creamy finish. Firm, slightly grainy and very dense ivory to yellow paste.
WHERE IT COMES FROM: Comté is probably the best-known of the Alpine gruyeres, a firm favourite with all lovers of French cheese. Montbeliarde cows are driven up to the pastures of the Jura mountains, as they have been for hundreds of years, and 530 litres of their meadow-fed milk goes into just one 35kg wheel. Each cheese is graded by an affineur out of 20 – those scoring between 12 and 14 get a brown label and any with a minimum of 15 get a green label, guaranteeing its quality.