During the Middle Ages, milk had been transformed into a cheese called Vachelin, likely to meet with the needs of an entire family during a long cold season. The product longevity, and its « improvement » along the time, made it an exportable product out of regional lines and so likely to procure new resources. Those large wheels require a lot of milk; farmers helped each other for production.

Comté is one of the rarest cheeses which can be appreciated at all the stages of a meal, from aperitif to cheese platter. It is particularly suitable for many culinary preparations. Its ability to melt and glaze permits to use it very simply on all gratin meals.

MAC10054

Data sheet

Origin
France
Temperature
Chilled
Certification
AOP
Flavour
Natural Flavour
Dairy
Cow Cheese
Treatment
Raw
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