Artikel:3002
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Comté Extra franz. Bergkäse

Comté Extra franz. Bergkäse
Herkunft
Frankreich
Hersteller
MAR
Verband/Zertifikat
FR-BIO-01
Handelsklasse
I
Menge
Richtpreis (der Artikel wird genau eingewogen)
Grundpreis
34.59€/kg
Artikelnummer
#3002
Allergiehinweise
Milch, Milcheiweiß,
Nährwerte pro 100g (oder 100 ml)
Energie kJ / kcal 428 kcal
Fett 35,0 g
davon gesättigte Fettsäuren 23,0 g
Kohlenhydrate 1,2 g
davon Zucker 0,0 g
Eiweiß 27,0 g
Salz 0,8 g
Artikel-Info
45% Fett, Hartkäse mit Rohmilch, ca. 180g
Preisangaben inkl. MwSt.
 
Herkunft
Frankreich
Verband/Zertifikat
Handelsklasse
I
Menge
Richtpreis (der Artikel wird genau eingewogen)
Grundpreis
34,59€/kg , 6.23€/180 g
Artikel
#3002
Allergiehinweise
Milch, Pfandartikel Stück, Milcheiweiß, Energie kJ / kcal, Fett, davon gesättigte Fettsäuren, Kohlenhydrate, davon Zucker, Eiweiß, Salz
Artikel-Info
45% Fett, Hartkäse mit Rohmilch, ca. 180g
Comté Extra franz. Bergkäse
ca. 6.23€/180 g

Angebote

MAR

Frankreich

Comté AOP M.Petite

Comté - for the pleasure of real enjoyment. Comté is a raw milk hard cheese from the Gruyères family. The production area mainly covers the Franche-Comté region, which is characterized by lush green hills, wooded peaks and the deep gorges of the Jura massif. As early as the 11th century, the local dairy farmers joined forces to deliver their fresh milk daily to the -fruitières- (cheese dairies), which used it to make the large Comté wheels. In 1952, Comté was awarded AOC (now AOP) protection of origin (Appelation d-Origine Contrôlée / Protégée). To receive this protection, the following conditions must be met. 1. origin: only parts of the departments of Doubs, Jura, Haut-Saône and certain municipalities in the departments of Ain, Belfort, Côte d-Or, Haute-Marne, Saône et Loire and Vosges are eligible. 2. dairy cattle: the milk may only be used raw from cattle of the Montbélliard breed and the Pie Rouge de l-Est breed. 3. feeding: the dairy cows feed exclusively on plants from the Jura meadows in spring and summer and hay from the region of origin in winter 4. production method: The cheese is made exclusively from whole cow's milk in its raw state with added rennet; the curd is heated to a temperature of 53°C for at least 30 minutes, then pressed, dry salted or placed in brine. 5. maturing: The cheese must be matured for at least 120 days. During this time, it is regularly turned and grated.
The flavors of Comté AOP are as varied as nature presents itself over the course of the four seasons. Depending on the season, the different aromas of the forage plants on the pastures or the winter hay give the cow's milk different flavors. These are reflected in the COMTÉ during cheese production and maturation. The spring COMTÉ: Sprouting grasses and meadow herbs release their mild aromas from March onwards. The Comté AOP produced in spring tastes mildly fruity, due to the change of location of the Montbéliard cows, which graze outdoors again from the end of March/beginning of April after being kept indoors and thus eat fresh grasses and herbs for the first time in the new year. The summer COMTÉ: The power of the sun fills fields and meadows with intense aromas. The forage plants of the Montbéliard cows are in full bloom during the summer months, which has an effect on the milk, which is enriched with tannins, flavones and essential oils to create a strong, contrasting summer comté. Autumn COMTÉ: A mature variety of rich and fruity flavors. Autumn Comté is as rich and varied as nature at this time of year. The transition from full bloom to withered plant turns the Comté into a fruity, ripe, nutty delight with slightly earthy flavors. The winter Comté: In the cold season, connoisseurs are spoiled with a hearty, strong delicacy. During the winter months, the Montbéliard cows, which are now stabled, are fed with hay from the local meadows. At this time of year, the milk is enriched with coumarin, among other things, which is produced by the drying process of the hay fibers and is partly responsible for the hearty taste of the winter comté.

Gekühlt bei 4-8 °C lagern


Herstellung in Frankreich , Bourgogne-Franche-Comté .
Ursprung/Rohstoffe: Frankreich
Herkunft landwirtschaftliche Zutaten
EU-Bio
Herkunftsland
Frankreich
Kontrollstelle
FR-BIO-01 (ECOCERT FRANCE)
Zertifizierung
EU Bio-Siegel
Agriculture Biologique (AB)

Lebensmittel

mit Rohmilch hergestellt, Rinde nicht zum Verzehr empfohlen

Hersteller

Vallée-Verte Handelsgesellschaft für Naturprodukte mbH
,

Marke Vallée Verte

Zutaten

KuhMILCH* (RohMILCH), Meersalz, Milchsäurekulturen, tierisches Lab
*aus kontrolliert ökologischer Erzeugung

Ernährungshinweise

Ja, von Natur aus gegeben Ohne Schweinefleisch Ohne Rindfleisch Laktosefrei

Allergene

Laut Rezeptur enthalten
Milcheiweiss , Milch
Kann in Spuren enthalten sein
Lactose

Käse

Fettstufe: Vollfettstufe

Reifezeit 6 Monat(e) , rindengereift

Käsegruppe: Hartkäse

Fettgehalt in Trockenmasse: mindestens 45 %

Labart
Kälberlab
Rinde
Rinde nicht zum Verzehr empfohlen
Salzart
Meersalz
Tierart
Kuh
Wärmebehandlung
mit Rohmilch hergestellt
Sensorik/Geschmack
ausgewogen-aromatisch, umami mit komplexer Aromast

Durchschn. Nährwerte

pro 100 g:
Energie Fett gesättigte Fettsäuren Kohlenhydrate Zucker Eiweiss Salz
1774 kJ = 428 kcal 35.0g 23.0g 1.2g 0.0g 27.0g 0.8g

Verpackung

Nettofüllmenge: 4.5 Kilogramm (kg)
kein Pfand (DE)
kein Pfand (AT)

Last-Update: 5/5/24 1:29 AM / Comté AOP M.Petite / 526e9b51-ca7e-421a-9f02-655d2fdfc9f2 / Version: 2