This cheese originates from the Mont d’Or in France . As winter approaches and the air gets cooler, the cows migrate down from the mountains and this changes affects the milk yield it becomes fattier and reduces in quantity. These changes mean making Comté becomes more difficult. Hence, the production of a soft, rich, quick-ripening small cheese is made. The cheese is only made seasonally between August and March
Ingredients: Pasteurised Cows MILK, Salt, Rennet,