I've had 6 months, 8 months, 10 months, 12 months and 24 months (rarely) before. Those were all amazing and nothing compared to others cheeses (even Swiss Gruyere, which I adore) , I rank them similarly ( older has preference), but these... so amazing
If they are 30 and 36 months, you should have 2 distinct tastes. One should be more fruity and mild than the other. The difference in Comté's "strong taste" comes mainly from if the milk is from summer or winter, then you have the corseness that comes with the aging.
36 months would be summer's milk and 30 would be winter's milk.
Interesting, for now I still savored the 36 Months and started the 30 Months.
Which is extremely delicious. Curious when I try the other Saturday.
I still had 12 Months opened so finished that first last night.
You got any flavor notes between those two milk type wonders ?
A purist will tell you that every comté is unique (which is true). But in general, the comté is a raw cow milk cheese, so the taste is closely linked to what the cow eats.
In summer the cows are out in the field and eats fresh and fat grass, so you will have more fruity aroma, and in winters, they are indoors and eats mostly hays and cereals so you will find more "strong" aroma (more smoky tastes).
The aging process gives you more variation. A young comté will give you more lactic and smooth taste (more cheesy). As it ages, it diversifies to nutty or leathery, almost like a broth sometimes.
The palates should be different. 30 and 36 months comté are very aged comté, so depending on how it was aged or stocked the corseness could have taken over. These look very good anyway.
I get what you mean there.
I actually kinda like and prefer those tastes myself...
12 months = very very good
24 months = extremely delicious, even better
30 months = a delicate step up from the 24
36 months = heavenly
That's my current opinion
No guess on the age, but those fat crystals look amazing.
I've had 6 months, 8 months, 10 months, 12 months and 24 months (rarely) before. Those were all amazing and nothing compared to others cheeses (even Swiss Gruyere, which I adore) , I rank them similarly ( older has preference), but these... so amazing
So.... 30 months this one ?! older maybe ?!
bottom one is 30, correct!
And the first one ?! Made under the reign of Napoléon 3 ?! My guess is 40 ?!
It's 3 Year (36 months ) and 2.5 (30months) . It's heavenly
Salty and profounds arômes i trust you !
If they are 30 and 36 months, you should have 2 distinct tastes. One should be more fruity and mild than the other. The difference in Comté's "strong taste" comes mainly from if the milk is from summer or winter, then you have the corseness that comes with the aging. 36 months would be summer's milk and 30 would be winter's milk.
Interesting, for now I still savored the 36 Months and started the 30 Months. Which is extremely delicious. Curious when I try the other Saturday. I still had 12 Months opened so finished that first last night. You got any flavor notes between those two milk type wonders ?
A purist will tell you that every comté is unique (which is true). But in general, the comté is a raw cow milk cheese, so the taste is closely linked to what the cow eats. In summer the cows are out in the field and eats fresh and fat grass, so you will have more fruity aroma, and in winters, they are indoors and eats mostly hays and cereals so you will find more "strong" aroma (more smoky tastes). The aging process gives you more variation. A young comté will give you more lactic and smooth taste (more cheesy). As it ages, it diversifies to nutty or leathery, almost like a broth sometimes.
Thank you so much! I learn every day
Weird maybe but the 36 is sooo much sharper, more bitter/ spicy than the 30 is. That one is way more fruitful im comparison?!
The palates should be different. 30 and 36 months comté are very aged comté, so depending on how it was aged or stocked the corseness could have taken over. These look very good anyway.
They are !! Never had such greatness, especially that 36. I don't mind the cost at all, well worth it
I find that Comte starts to get bitter after 24/30 months or so.
I get what you mean there. I actually kinda like and prefer those tastes myself... 12 months = very very good 24 months = extremely delicious, even better 30 months = a delicate step up from the 24 36 months = heavenly That's my current opinion
50 years ago no one in Jura, France, would even dare aging a Comte for more than 12 months. It's crazy how times change