Jingle jangling within earshot of Plasne’s dairy, the Milk from these cows is well within the 25km transportation limit between farm and dairy required to produce Comté cheese.
The dairy, or fruitère, is where the magical process transforming raw milk into young cheese must occur within 24 hours. These new wheels are destined to acquire Comté’s prestigious PDO (Protected Designation of Origin) status recognised the world over.
[Read it now!]--> Transforming Milk into Comté Cheese
This post first appeared on Maison Cupcake - Home Of Easy Baking And Dessert R, please read the originial post: here
