About the manufacturer

The Fort des Rousses was bought by Jean-Charles Arnaud in 1997, who was then the owner of a small dairy, and adapted the vast cellars of the fort so that he could age his Comte cheeses. The uniqueness of these cellars is the constant temperature of 8 degrees all year round, the wooden shelves which also affect the taste of the cheese and the humidity thanks to the water that is on the floor of the cellar to absorb the ammonia that is emitted from the activity of the bacteria in the cheese. Today, the cellars contain about 300,000 Comte wheels. Charles Arnaud’s Comte cheeses that are aged in these cellars are considered the best quality cheeses in the world – both because of the special conditions for aging and because of the quality of the milk in the area. There are different levels of aging for the Komata cheeses – 6 months, 12 months, 15 months, 18 months and up to 24 months. The older the cheese, the stronger its taste.

About the cheese

Comte cheese is an AOP protected brand. Observing the rules of the protected brand guarantee uncompromising quality that repeats itself year after year. Comte is produced exclusively in this geographical area on the edge of the French Jura Mountains called Franche Comte, from milk produced only from cows of the Montbelliardes variety, which graze on natural pastures and feed on the vegetation unique to the Jura Mountains. The result is a cheese with special taste and characteristics that is appreciated all over the world.

On the table

The most correct and tastiest is to eat it ‘clean’ to enjoy its unique aroma and taste. It can be combined with crisps of country bread, spread with French butter with a slice of fresh cucumber and accompanied by a glass of quality red wine from the Cabernet Sauvignon variety.