Comté AOP stagionato oltre 42 mesi - 250/300gr

The production technique involves curdling at 30° in copper cauldrons, cutting the curd into small grains, cooking at 55°, moulding and pressing; this is followed by salting over a period of three weeks, regular cleaning of the rinds and turning, then maturing.

Many suggested pairings: full-bodied, aged red wines, chestnut honey, rye bread, white watermelon mostarda, blueberry jam, rice salads.

Since this is an artisanal product and cannot be standardised, the images are purely illustrative.