Comte Reserve Fromagerie “Vagne”

Nutty, savoury and gently sweet, with the long, layered flavour that makes mature Comté one of France’s great mountain cheeses.

Our Comté is selected from Fromagerie Vagne in the Jura. Made from raw cow’s milk and cooked curd, it develops a firm, smooth texture and a flavour that can move through toasted nuts, warm butter, honey, broth and dried fruit depending on the wheel and season.

Origin: Jura, France
Milk: Raw cow’s milk
Style: Hard, cooked-curd alpine cheese
Texture: Firm, smooth and dense
Intensity: Medium to strong
Rennet: Animal rennet
Shelf life: Around 7–10 days once cut

Comté is less about one fixed flavour than a broad spectrum: hazelnut, browned butter, honey, toasted grain, broth and fruit can all appear depending on the season and maturation.

Serve at room temperature in thin slices or small chunks. It is excellent on a cheeseboard and one of the best cooking cheeses for gratins, gougères and toasted sandwiches.

Jura Chardonnay is a natural match. Full-bodied Chardonnay, Viognier and lighter oxidative whites also work well.

Firmer cheeses are excellent with sharp pickles, a little fruit sweetness and crisp texture.

Baby Cornichons · Falwasser Crispbreads · Tasmanian Quince Paste

Gruyère AOC
For a firmer Swiss alpine style with a more savoury profile.

La Dent du Chat
For another raw-milk French mountain cheese with a different balance of sweetness and savoury depth.

Comté is produced in large wheels from the milk of cows grazing the Jura. Each wheel is graded before sale, and the best examples are selected for longer maturation.

Ingredients: Raw cow’s milk, salt, cultures, animal rennet.