RIVOIRE JACQUEMIN

This Comté cheese, made from whole milk for a smoother, more permeable texture with no holes. The cheeses with these labels will age at least for one year in the cellar. These cheeses are made only from grass milk, which means when in summer (from May to November, depending on the years), the herds graze in the Franche Comté meadows. Winter productions, when the...

This Comté cheese, made from whole milk for a smoother, more permeable texture with no holes. The cheeses with these labels will age from 18 months to 3 years in the cellar. Reserved for lovers of elegant, powerful-tasting Comté chees... These cheeses are made only from grass milk, which means when in summer (from May to November, depending on the years), the herds graze in the Franche Comté meadows. Winter productions, when the

The "vache bleue" (blue cow), red or red and green labels "Traditional" ripening means that these Comté cheeses have been ripened according to the traditional Comté method, the one used when our firm was founded nearly 140 years ago. Comté cheeses are ripened in order to favor an optimum fermentation. Each cheese wheel will go through at least three cellars, each...

Rijvac quadri: Comté cheeses ripened for a period going from 8 to 10 months. Red Rivjac: Extra selection Comté : this cheese was especially chosen to meet the specific demands of the customer, its ripening takes 6 to 8 months. Green Rivjac: Comté Extra, with at least 4 months of ripening