Comté ‘Mur’ Organic 12 months PDO
Comté is a cheese made from unpasteurised cow's milk from the Franche-Comté traditional province of eastern France bordering Switzerland and sharing much of its cuisine. Comté has the highest production, and most popular, of all French AOC cheese by a significant margin selling about twice as much as its nearest rival Roquefort and is classified as a Swiss-type or Alpine cheese.
The cheese is usually made in discs, each between 40cm to 70cm in diameter, and around 10cm in height. Each disc can weigh up to 50kg. The rind is usually a dusty-brown colour, and the internal paste, is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is mild and slightly sweet.
It is a cooked pressed Gruyère style cheese which in fact used to be referred to as Gruyère de Comté. Individual wheels vary hugely in taste though they tend to be more caramelly, nutty and slightly less salty than Gruyère, but less fruity than Beaufort though there will obviously be differences between winter and summer productions – summer being fuller-flavoured than winter ones.
This organic Comté is exceptional in its quality, but also stands as a symbol of the commitment to preserving the practices and health of the Jura. Comté Mur is made from raw organic cow’s milk and is aged for about 12 months to form a firm dense texture that is refined, delicate, mildly fruity and long-lasting in flavour with notes of wildflowers, creamed nuts and white grape juice.
Serving and Cooking Suggestions
- paired with local dry Arbois whites and also old Muscadet
- great in a baguette, goes well with a hint of brown mustard
- after dinner with walnuts or fruit in liqueur
Ingredients: raw organic cow milk, salt, starter culture, rennet
Allergens: milk protein
Nutritional value: per 100g
Energy 1711kJ / 412kcal
Average Wheel Weight: 39.2kg