12 Hospital Street, Nantwich, CW5 5RJ
01270 620799

12 Hospital Street, Nantwich, CW5 5RJ

Comte Cheese

Comté is a wonderfully tasty and rich hard pressed French cheese which has been produced in the Jura Massif region of Eastern France for over 1000 years.

The unpasteurised cow’s milk has to come from either Montbeliarde or French Simmental cattle (or crossbreeds of the two) for it to be considered a true Comte. Also, the cattle must graze within the Jura Massif region, it is in this region that there are over 3500 small family farms supplying the raw milk used to produce the Comte cheese.

This hard mountain cheese is matured to perfection in the silence and darkness of special caves where the cheese gets its unique taste, texture and colour. There are several maturing cellars in the region where Comté is ripened for a minimum of 4 months but it can be left to mature for up to 24 months.

Comté was one of the first few kinds of cheese to receive an AOC (Appellation d’origine controlee) status in 1958. It is one of the most popular AOC cheeses in France with around 40,000 tonnes of annual production. Each cheese weighs approximately 40kg and 450 litres of milk are required to make each cheese.

The cheese has a wonderful buttery and slightly nutty taste which can be enjoyed on a cheese board with wines of the Jura region and served with roasted garlic and crusty bread.

For best results remove from the fridge no more than 1 hour before the tasting.

Comte cheese
Comte Cheese
Gjetost Cheese

Gjetost Cheese

Brunost is primarily produced and consumed in Norway. It is regarded as one of the country’s most iconic foodstuffs, and is considered an important part

Read More »
Beauvale Cheese

Beauvale Cheese

Beauvale is a cross between their Stilton and a Gorgonzola, taking the best aspects of both. It takes its name from the Vale of Belvoir,

Read More »
Yorkshire Fettle Cheese

Yorkshire Fettle Cheese

How Is Yorkshire Fettle Cheese Made? Made with whole ewes’ milk, Judy and her cheesemakers hand-make and hand-salt each cheese to encourage the piquant, lemony

Read More »