The 24-month Comté
24 months ripening for a more pronounced taste
In the past, the farmers would combine their milk reserves to produce a cheese that was big and consistent enough to see them through the winter. This is how the Comté was born: requiring almost 400 litres of milk for a 40kg mold. Its unique taste and incredible aromatic richness improves over time - 24 months of ripening for this Comté, destined for lovers of fine cheese.
Profile and character :
uncooked, presse hard cheese
Keep La Crèmerie Royale’s 24-month Comté refrigerated and leave at room temperature one hour before tasting.
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Ivory in colour, soft-tasting…quite simply enchanting!
Balanced, soft, fruity, La Crèmerie Royale’s Emmental is a pure Savoie region specialty. The Protected Geographical Indication label guarantees that the entire production process is carried out in the region. As soon as you taste our Emmental you will be transported to the rolling green valleys at the foot of the high mountain tops, and feel the green grass, the blooming flowers of this truly unspoilt natural site…a beauty spot that will leave you lost for words.
The fruit of ancestral savoir-faire
It is the doyen of the cheeses of Savoie, a gastronomic emblem of this beautiful region. Peasants originally created the Tomme to use up the skimmed milk left over once the butter had been made. It used to be only found in the high mountain pastures and the Savoyard chalets. During ripening the Tomme is carefully turned and rubbed by hand, a step that gives the superb rustic appearance and flavour. Our Tomme has a pale yellow paste and a distinct rural aroma. It is a cheese that melts in the mouth and offers a marvellous taste of hazelnuts.