The Tasting Room Focus
In the hands of a skilled affineur, lumps of dairy become epicurean masterpieces. The flavour, aroma and texture of an excellent cheese is the product of experience, of the intuition and knowledge of time, temperature and raw ingredients. A first taste of a perfectly aged and ripened Comté, for many, is an ambrosial experience—the crystalline, salty tang of the cheese dancing off the palate, with a deep, rounded umami character that lingers long after the bite is gone.