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The "vache bleue" (blue cow), red or red and green labels "Traditional" ripening means that these Comté cheeses have been ripened according to the traditional Comté method, the one used when our firm was founded nearly 140 years ago. Comté cheeses are ripened in order to favor an optimum fermentation. Each cheese wheel will go through at least three cellars, each one having different temperatures and a constant humidity greater than 90%. These parameters are constantly monitored. These cheese wheels benefit from the daily surveillance and care of the cellar managers and their staff. The elaboration of such a cheese requires an understanding and an optimal symbiosis all along the Comté line, from the producer who must supply a balanced milk, to the cheesemaker, only the most experienced ensuring a regular production, and to the ripener who must give his best care and all his know-how to these precious cheese wheels. This ripening makes it possible to reveal all the subtleties of the Comté soils and to obtain, as early as 6 to 8 months, cheeses having the most subtle typical taste. Their aspect is called "with holes" : there are holes in the cheese, visible when cut, and for the oldest of these cheeses, the "bec de qualité" (quality beak, i.e. some small slit holes) |
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