Comté cheese is created from unpasteurized cow’s milk in the Jura Massif region of eastern France. It’s a pale yellow semi-hard cheese with a texture that varies from soft, supple, and grainy to dense, stiff, and crystalline.
The Juraflore Comté has been aged for 12 months, and gives out milky, floral, fruity, and spicy aromas. It has a delicate and smooth texture, with notes of toasted almonds, melted butter, spices, and citrus fruits amongst the intense fruity, roasted flavors.
For over a century, Arnaud Juraflore Cheese Dairies have hand-picked the best rounds of cheese, focusing on quality to provide the best flavor. More than 200 gold, silver, and bronze medals have been awarded to Juraflore, Monts D’Or, and Morbier Comté cheeses at international competitions, including the Paris Agricultural Fair.
As it had been aged for 12 months, this Comté is firmer and will melt slower, and resembles cheddar or Parmesan. It’s fantastic for grating over vegetables and casseroles, but also works well in macaroni and cheese when combined with other cheeses. Comté is a terrific snacking cheese, so it’s perfect for a cheese board. Pair with a dry white wine or a light, fruity red wine with a light tannin structure.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.