Comté, from the Haut Jura, is a firm cheese with few small openings made from raw cow's milk harvested from the Montbéliarde breed of cows. Around 450L of milk is pressed into a large 40kg wheel, and then aged in general between 6 to 36 months. While it is contemporarily considered as a delicacy around the world, it was born out of necessity as the slow ageing large wheels would offer peasants sustenance during long and arduous winters. That in turn is why the tradition of Comté is so deeply engrained in the French culinary culture.
Charles Arnaud Comté is first and foremost a philosophy of tradition and celebrating what makes the Jura special; its terroir. All of those involved in the process of fabrication, from farms to packing, are located in their region. It is made with traditional methods, using a handful of ingredients. All of them natural and without colouring or preservatives.
Within the Fort des Rousses, at an altitude of 1150m, the wheels selected by the Master Cheesemakers are reserved within the emblematic Charles Arnaud cellar of the Fort des Rousses. These are refined to measure by our master refiners according to your requirements in terms of aromas and flavors.
FLAVOUR : The texture is firm and smooth. Each fruitière has its own distinct profile that reflects the soil, climate, and flora where the cows graze - from melted butter, milk chocolate, hazelnuts, and fudge to aromas of toast, plum jam, leather, pepper, and dark chocolate, others can be more reminiscent of butterscotch and hazelnuts and even sweet oranges.
HOW TO SAVOUR: The French enjoy Comté at virtually any time of day. As it melts well, it can be found in numerous French dishes from quiches, soups, and gratins to fondue, sauces, and salads. Its creamy texture and fruity tang marries well with fish and white meat and the local Jura wines or Chardonnay, Chenin Blanc, or Viognier.
