Exclusively made in Savoy using the milk from 'Abondance cattle, this seasonal cheese is matured for 4-6 months obtaining a very fine yet charactarful and spiced flavour.


Ripening times from six to eighteen months provides the Comte with a firm yet smooth fruity-flavoured texture growing spicier with age.


Originating in the Thones valley, its making dates back to the Roman era. After maturation, its texture develops to very fruity cream, delightfully melting in mouth. The rind carries the farmhouse green oval stamp.