Comté Extra Charles Arnaud 36 months is an exceptional French cheese that represents the pinnacle of artisanal craftsmanship and the rich tradition of the Jura region. Produced exclusively during the grazing season on the high plateaus of Jura, this cheese is made from raw milk of Montbéliarde and Simmental cows that feed on lush mountain pastures.
After production, the wheels of cheese are carefully selected and aged for a minimum of 36 months in the legendary cellars of Fort des Rousses, a former military fortress transformed into an ideal cheese-aging facility. During this long maturation process, the cheese develops a dense, firm texture with prominent tyrosine crystals and a rich spectrum of aromas.
Its flavor is intense and complex, with notes of caramelized milk, roasted almonds, melted butter, spices, and subtle citrus undertones. This combination makes it a perfect choice for gourmets seeking depth and character in their cheeses.
Comté Extra Charles Arnaud 36 months is often recommended with aged white wines such as Chardonnay or wines from the Jura region, and it also pairs beautifully with dry red wines.
Producer
Crémerie Juraflore is a renowned cheesemaking establishment located in Poligny, at the heart of the Jura region in France. Founded in 1907, it is part of Fromageries Arnaud, a family-owned company that has upheld the tradition of producing and aging authentic French cheeses for over a century.
The company is especially known for its Comté cheese, crafted from raw milk sourced from cows grazing on the lush pastures of the Jura. This cheese is then matured in the unique environment of Fort des Rousses, a former military fortress now transformed into an impressive network of cheese-aging cellars.
At their shop in Poligny, visitors can explore a wide selection of cheeses aged anywhere from 5 to 36 months, along with other regional specialties such as cured meats, honey, and local beverages. Crémerie Juraflore is widely respected for its dedication to quality and its commitment to preserving traditional cheesemaking methods.
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