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These cheeses are made only from grass milk, which means when in summer (from May to November, depending on the years), the herds graze in the Franche Comté meadows. Winter productions, when the herds are fed hay, are removed from these specially chosen cheeses. In order to characterize the various ripening cycles, we have given them different names : "Great ripening", means that these Comté cheeses have followed a long, slow ripening cycle. This ripening was carried out in such a way to generate a gentle aging of the curds, aiming at giving them a special finesse. They are generally made from whole milk. Their permeability gives them a "massive" aspect, i.e : they have no holes |
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