Cheese ripening - Import export

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

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...