Each Comté cheese comes out of the cellar wrapped in agreen or brown labelindicating its quality. Cheesesgraded between 15 to 20/20 will have a ‘Comté extra’ green label, and thosegraded from 12 to 15 will have a brown Comté label. Naturally, Xavier David Comtés have a green label.
In order to receive the best ripening possible for our Comté Xavier David, our Cheese specialist spent hours in the cellars of the Fort Saint Antoine. He came to the conclusion that the ideal ripening process should last between 14 to 18 months. As a matter of fact, exceeding 18 months, the Comté changes, its flavour, its texture. It becomes a completely different product.