There are 16 products.
The youngest of our Comté cheeses called Comté Doux.4 to 6 months of maturing.
If you like sweet flavors, this Comté is made for you.Its smooth texture and delicate aromas will delight you.
Price for a portion of 1 kg approximately.
The youngest of our Comté cheeses, called Comté Doux.4 to 6 months of maturing.
Price for a 500 g portion.
Uncooked pressed cheese.
Aged between 45 and 60 days in our cellars.
Developed aroma, long in the mouth.
Can also be used in raclette.
This Comté cheese with well developed aromas is called Comté Fruité.10 to 12 months of maturing.
Its paste is both firm and supple. Melts in the mouth.
Ideal for lovers of Comté with well-flavored flavors.
Ideal for amateurs of Comté with well-flavored flavors.
Raw milk cheese with uncooked pressed paste.
Made in the Jura, with a PDO.
Soft cheese with a delicate aroma.
Made in the Jura, with a AOP.
Thermised cow's milk cheese flavoured with fenugreek seeds (herbaceous plant of the fabaceae family) which will bring a nutty aroma to the product.
Price for a portion of 250 g approximately.
Made at high altitudes, in the Jura mountain pastures.
With a more assertive character than the Jura tomme, it can be recognized by its grey crust and its lightly aerated paste.
With a more assertive character than the Jura tomme, it can be recognized by its grey crust and its slightly airy paste.
Thermalized cheese made from cow's milk, flavored with garlic that will bring character to the paste.
Price for a 250 g portion.
Known since the Middle Ages, Raclette is a raw milk, pressed, uncooked cheese.
It is generally used as a fondue with cold meats and potatoes, and you can try morbier and bleu de gex.
Price for a portion of 500 g approximately.
It is usually served as a fondue with cold meats and potatoes, but you can also try morbier and bleu de gex cheeses.
Ses 15 mois minimum d'affinage lui confert un caractère bien trempé., appellé Comté Réserve ou Extra, vous retrouverez en bouche ses petits cristaux appellés acides aminés
Ce comté a obtenu une médaille d'or au concours général agricole à Paris en 2013 et ne 2015.
Ses 15 mois minimum d'affinage lui confert un caractère bien trempé, appellé Comté Réserve ou Extra, vous retrouverez en bouche ses petits cristaux appellés acides aminés
