Comte Androuet

Comte Androuet

A superior example of a Comte made to a traditional method, giving a complex and fruity cheese with a supple texture.

£10.00 per 250g
Unpasteurised Traditional Rennet PDO Cow
PLU 509

Key Facts

  • CountryFrance
  • RegionFranche Comte
  • AccreditationPDO
  • FlavourFruity and complex
  • Type of MilkCow
  • PasteurisationUnpasteurised
  • Vegetarian RennetNo
  • OrganicNo

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkJura Wines, P&W Cote de Duras Red

Nutrition

  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1711
  • Energy kcal412
  • Fat34
  • Of which saturates22
  • Carbohydrates>0.5
  • Of which sugars0
  • Protein27
  • Salt0.70
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.

About

Comte is made in the Jura Mountains on the French side of the Swiss / French border. It is from the Gruyere family and is fairly similar to Gruyere itself, although lighter in character with more complexity and finesse. It is made using the raw milk from Montbeliarde and French Simmentale cows which are fed exclusively on grass and hay, with fermented fodder being banned. Comte was originally made as a way of storing milk during the long, harsh winter, and was made large enough to be sufficient for a whole family's use for this time. A lot of milk is needed to make each 30-48kg cheese, on average about 500 litres therefore the farmers unite to form co-operatives.

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