Regular priceDhs. 66.02Dhs. 56.12Inventory base uom:kgSale
One of the best known French cheeses, originally from the mountains in an area bordering the Swiss Jura. The milk comes from cows of the “Montbéliard” or “Pie rouge de l'Est” breed.The texture of the linen cloth in which they are dried is impressed on the crust of the young forms. As the cheese is suitable for maturing, and due to its large size it is kept "standing" on the side, in special convex racks, making the wheel make a quarter turn from time to time so that it does not get squashed and remain round.The rearing of the cheese in the cellar for a long time for one, two and even three years lead to the full maturation of the rich hints of the paste, which at that point can melt in the mouth like candy.
Only milk from Montbéliarde or French Simmental cows (or cross breeds of the two) is permitted and there must be no more than 1.3 cows per hectare of pasture. Fertilization of pasture is also limited, and the cows may only be fed fresh, natural feed, with no silage.
The milk used is raw and the milk can only be heated once, and that must be during renneting. A casein label containing the date of production must be attached to the side of the cheese, and maturing continues for at least four months.
Comte's fantastic melting properties make it a great candidate for baked goods. Grated Comté can be incorporated into all sorts of things – scones, pancakes, bread rolls and more – giving your baked goods a rich, cheesy flavour.