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Murray's Cave Aged Limited Comté Reserve


$38.00 / Lbprice is $38.00 by Lb
Murrays-Cave-Aged-Limited-Comte-Reserve-cheese-126741-01
Murray's Cave Aged Limited Comté Reserve
  • Raw
  • Animal Rennet
  • Age: 18-24 Months
  • Cow Milk
  • by Murray's Cheese Caves
  • France
  • Approachable
    Adventurous
  • Soft
    Hard

When we ended up with an excess of 18 Month Comté, our caves team kicked into experimental mode. So, what’s the result of extra-aging this French favorite for six months in our Alpine Cave? A transformation from fruity and toasty to bold and beefy, bringing out a subtle earthiness and notes of leek. Comté Reserve remains smooth and supple, with an amped up crystalline crunch. Enjoy with Blenheim apricots, Raincoast Cranberry Hazelnut Crisps, and a glass of chardonnay to toast to cheesy innovation.

Raw Cow's Milk, Lactic Ferments (Milk), Salt, Animal Rennet

Allergens: Milk

  • Comté has been made for more than one thousand years in the Jura mountains, on the French-Swiss border.
  • The cheese is crafted from the milk of Montbéliarde cows from small farms that stretch across the Franche-Comté region.
  • Murray’s Comté arrives to us at 18 months, when it’s surprisingly supple and rich with flavors of dried fruit, brown butter, and hazelnut.
  • When we ended up with an overstock of 18 Month Comté, our caves team jumped into action, bringing them into our Alpine Cave and aging them for an additional six months.
  • The affinage was fairly simple, involving just a quick wash with water every week or two to maintain the rind.
  • In these six months, the flavor of the Comté deepened, becoming more umami-forward and earthy.
  • Comté Reserve’s delicate crystalline crunch comes from tyrosine, an amino acid that forms white crystals in the interior paste of some aged cheeses.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
  • At Murray’s Cheese Caves in Queens, New York, our experts age and mature cheeses to perfection, creating unique products that are exclusive to Murray’s.
  • We built our caves to enhance the quality of our products, as well as to honor the craft of cheesemakers across the globe. The practice of aging cheese, known in French as affinage, was relatively rare in the United States when we built our first set of caves in 2004.
  • The cheeses that mature in our caves are crafted in a variety of ways, which are reflected on their labels, described below.
  • Cave Aged Original cheeses are produced from a Murray’s original recipe—we have a hand in every step of the cheesemaking process.
  • Cave Aged Reserve cheeses are made in collaboration with some of our favorite cheesemakers. They send us unaged wheels, and we use unique aging techniques to produce something completely new.
  • Cave Aged Limited cheeses are born out of our constant innovation and experimentation, only available for a limited time.
  • Cheeses in the Cave Aged category are aged in our caves with methods that replicate the treatment they would’ve received from their original producer. This category is largely populated by bloomy rind cheeses that don’t fare well in transport.
  • Murray's operates four caves, designed to ensure that each cheese matures in its ideal environment—the Bloomy Rind Cave, Natural Rind Cave, Washed Rind Cave, and Alpine Cave.
  • The temperature, humidity, and microbial activity in each cave are controlled and monitored with the greatest precision.

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