 When it comes to acquiring flavour, Comté cannot be hurried. In the silence and shadowy darkness of the cellars Comté undergoes a second transformation.
During this long maturing process it is carefully looked after so as to encourage the natural development of flavours as the months pass by.
During this period in the cellar (from a minimum of four months to eighteen or even twenty-four months), each Comté acquires a “personality”, developing a unique texture, colour and range of flavours.
The maturing cellars presented on this site are, of course, real cellars where cheeses are matured. In order to be sure of the best possible reception, we recommend that you make contact with the cheese maturers (affineurs) in order to reserve your visit. |
