A single goal : making each Comté cheese the best Comté cheese

Each Comté cheese wheel entering into the Rivoire-Jaquemin cellars gets the red carpet treatment. Four months at least (but on the average eight months) of regular care : salting, rubbing, turning over, checking aging and holes and, at the end of the cycle, a pitiless inspection before marketing in order to grant the Label of Origin or not and the level of quality.
Some Comté cheeses which do not have all the desired virtues are reserved for other uses, notably as ingredients for ready-cooked dishes. The others, having obtained a grade higher than 12, can be marketed under two designations:

COMTÉ EXTRA: grade higher than 15, recognizable by green markings.

COMTÉ: grade between 12 and 15, Comté label shown by a brown marking.

Finally, some cheeses, destined for an even more promising future, will return to the shadowy light of the cellars to be refined even more for long months. These sumptuous cheeses are then bought at great prices by true Comté lovers. This is why, at Rivoire-Jacquemin, after more than one hundred and forty years, you can find the best Comté cheeses.