Portion of cheese Comté de St. Antoine approximately 300 grams.
Cheese made from raw montbeliarde cow's milk. Contrary to what we are accustomed of French cheeses, this cheese is more consistent. It has aromas of fresh butter with herbal notes and dry fruits rich in nuances.
Fatty material: 45% dry material.
Maturation: 10 to 18 months.
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The Comte de Saint Antoine is a cheese made in the ruins of the Fort of Saint Antoine discovered by Marcel Petite. This fortress is located in the French Alps, more specifically in the massif of the Jura, 1,100 metres above sea level, in its interior maintains a constant temperature of 8 ° C, where this French cheese is cured.
This cheese is made with raw milk from Montbéliarde cow and its slow maturation process can vary between 10 and 18 months.
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