Comté AOP 24-Month
Aged Jura Comté, brown-butter and brazil-nut notes.
How this hard cheese is made — and by whom.
Paris's most celebrated cheesemonger since 1909, aging raw-milk cheeses in cellars beneath the rue Mouffetard. Curates over 200 farmhouse cheeses from small AOP producers across France.
Jura, France — the old country around Paris, where the soil, weather, and water shape what comes out of the ground. This product can only taste the way it does because it's from here, and nowhere else.
Made in small batches from the morning's raw milk, hand-ladled into molds, and aged on wooden boards in the village's stone cellars where the cave-air does the slow work.
Made year-round, but spring and summer milk — when the herd is on fresh pasture — makes the most expressive wheels.
From a single fruitière in the Doubs valley, this wheel ages 24 months in Androuët's Paris cellars. Crystalline texture, deep brown-butter, hazelnut, and dried-fruit notes.