Our Christmas orders are now closed. You can still buy our Cheese Subscriptions to start in January, as well as book our courses and tasting events. If you want to purchase vouchers you can do so until the 20th December but please note that it can take up to 48 hours for the vouchers to be emailed to you as we process these manually.
We have a full counter of cheese in our shop in Pangbourne so you can still come in and purchase items in store
Price range: £5.20 through £31.20
In a world where everything moves quickly, Aged Comté reminds us of what patience can bring. The transformation of fresh mountain milk into a cheese of this magnitude demands careful farming, skilled cheesemaking, and years of gentle ageing; all connected by the commitment described throughout Comté’s story. Tasting it is like tasting the Jura itself; the grasslands, the traditions, and all those years of working together, all in one golden shard.
There aren’t many cheeses that show off the magic of landscape, skill, and patience quite like 3-year-old Comté. Made up in the Jura Mountains, not far from the Swiss border, Comté is a real favourite in France. After three years, it changes from a gentle, nutty mountain cheese to something deeper. It becomes full of crystals and character.
Comté has a long and rather lovely history. Back in the Middle Ages, Jura farmers came up with the idea of “fruitières”, cooperatives where everyone pooled their milk. Winters in the mountains were tough. No single farm had enough milk for those big, sturdy cheeses. But together, they could make huge wheels, some as heavy as 40 kilos, to see them through the cold months.
That spirit of working together is still at the heart of Comté today. Each wheel is made in small village dairies. They use raw milk from Montbéliarde or French Simmental cows, breeds that really thrive on those mountain pastures. The old copper vats and careful methods haven’t changed much over the years.
Over time, Comté has grown from a local staple to a true national treasure. Its reputation rests on reliability and remarkable ageing potential. The younger wheels (8 to 12 months) offer plenty of flavour. Letting Comté mature for three years reveals its full complexity and depth.
This reputation for quality is recognised in Comté’s prestigious Protected Designation of Origin (PDO) status, known in France as AOP (Appellation d’Origine Protégée). Notably, it was one of the first French cheeses to receive official protection in 1958.
PDO status guarantees that every wheel of Comté is produced in a strictly defined geographical area in the Jura Massif. Only raw cow’s milk from approved local breeds can be used, and the cheesemaker must follow traditional production methods. Finally, the cheeses have to be aged for at least 4 months, though many age much longer.
Ageing is everything when it comes to our 3-year-old Comté. The wheels rest in special cellars under the careful watch of affineurs. They are turned, brushed, and checked for a perfectly balanced rind. Only wheels with the ideal structure and balance reach three years. At this age, they remain delicious, never drying out or turning bitter.
After three years, Comté becomes a true treat for the senses, with intricate layers emerging in every slice. Its paste is firm and dense, displaying a golden hue that echoes the cows’ grass-rich diet. Tiny white tyrosine crystals dot the paste, providing a pleasant crunch alongside the cheese’s rich texture.
The aroma goes well beyond just dairy. You might catch toasted hazelnuts, browned butter, dried hay, or caramel. Sometimes you’ll even smell a hint of leather or mushroom.
The flavour profile is bold yet harmonious. It begins with nutty and savoury notes, followed by hints of roasted almonds, butterscotch, and subtle umami. Sometimes, gentle sweetness reminiscent of pineapple or dried apricot appears, and the finish lingers with underlying spice. Even after three years, Comté remains smooth and refined.
It’s firm but not crumbly. Instead of neat slices, it tends to break into little shards. The crunch from those crystals contrasts with the smooth, melting inside.
Jen’s note: It takes about 400 litres of milk to make just one 40-kilo wheel of Comté. That’s roughly what 20 cows produce in a day. When you taste a 3-year-old wheel, you’re tasting not just time, but the work of whole herds and farming families over many seasons.
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, starter cultures, rennet, salt
Normal opening Monday – Saturday 9am – 4pm until:
Sunday 22nd 9am – 4pm
Monday 23rd 9am – 4pm
Christmas Eve 9am – 12pm
Christmas Day Closed
Boxing Day Closed
Friday 27th Closed
Saturday 28th 9am – 4pm
Sunday 29th Closed
Monday 30th 9am – 2pm
Tuesday 31st 9am – 2pm
New Year’s Day Closed
Thursday 2nd January Closed
Friday 3rd 9am – 4pm then open as normal
After Christmas our courier delivery slots start from 8th January.
