Product sold individually. Average weight: 250Â G
Great dry cheeses have been known since the Romans. Some of these tax cheeses were collected by "Gruyer" officers, hence it was called GruyÚre de Comté. We should not say the Comté, but the Counties because there are real "vintages" reflecting the rich and fragrant grass of this region. The good and true Comté must have "the rare, small and damp eye" as stated in the AOC documents. the old Comté of Fort Saint Antoine (more than 15 months maturing) is a cheese in all its fullness, aromatic at will depending on the period.
Pressed cheese cooked with raw milk - Between 32kg and 40kg for a whole piece
34% fat in the finished product
Ingredients: Rennet, salt, lactic ferments