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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. We have a variety from 15 months to 3 years,
The main aromatic flavours that delicately linger on the palate are a balance of brown-butter and roasted-nut aromas and a sweet finish. Its ability to melt easily means Comté goes well with many recipes right from fondues to Croque Monsieur. Pairs well with Rhone reds, a Palo Cortado or off-dry Amontillado sherry from Spain. This celebrated cheese has been judged as one of the world's 62 best cheeses.