法國AOP康提熟成起司（Comté AOP）是法國侏羅山區（Jura Massif）最具代表性的經典熟成起司之一，僅使用蒙貝利爾與西門塔爾兩種乳牛的生乳製作。風味會隨產地與季節呈現差異，常見從清新果香延伸到堅果、烘烤香，亦可能帶草本或更偏鹹鮮旨味的層次。熟成時間越長，鹹香結晶感與風味集中度越明顯——6–9 個月較柔順平衡、12 個月堅果與烘烤香更突出、24 個月則濃縮深邃並帶清脆結晶口感。建議回溫後品嚐，能更完整感受其香氣與層次。
里瓦爾－賈克曼起司坊創立於 1860 年，是法國侏羅山區（Jura Massif）知名的康提熟成起司世家。品牌長年在侏羅各地蒐集 「壓榨凝乳」（pressed curds／Fromages en blanc），在品牌地窖進行熟成。熟成師會逐輪追蹤每一顆起司的風味演變，並依其狀態調整地窖的溫度與濕度，使熟成節奏緩慢且均勻，讓每一輪康提熟成起司都能展現最佳狀態。這份傳統工藝讓不同產地與季節成為感官的新發現，完整呈現侏羅風土所帶來的多層次風味。
Comté AOP is an iconic aged mountain cheese from France’s Jura Massif, made exclusively from raw milk of Montbéliarde and Simmental Français cows. Its flavour varies by producer and season, typically ranging from fresh, fruity notes to nutty and roasted nuances, sometimes with herbal or savoury accents. As the cheese ages, its character becomes more concentrated and develops fine salty crystals—6–9 months is smooth and well-balanced, 12 months shows clearer nutty/roasted depth, and 24 months is the most intense with a pronounced crystalline crunch and a long finish. Serve slightly tempered to fully open up its aromas and complexity.
Founded in 1860, Maison Rivoire-Jacquemin is a renowned Comté affineur from the Jura Massif. The house collects “Fromages en blanc” (pressed Comté curds) from across the Jura and refines them in its own cellars. The cellar masters follow the evolution of each wheel individually, adjusting temperature and humidity to guide slow, even maturation and bring out the best expression in every Comté. This traditional savoir-faire turns each origin and season into a fresh sensory discovery, revealing the full richness of flavours shaped by the Jura terroir.
產地 : 法國 / 法蘭琪-康堤大區
認證 : A.O.P 1958
乳源 : 生牛乳
顏色 : 黃色
質地 : 硬質
風味 : 水果和堅果味，質地如絲絨般細膩
熟成 :至少 12 個月
起司分類：硬質
【保存方式】
未食用完的部分，可用烘焙紙或是蠟紙包裹，放入保鮮盒再放置冰箱中的蔬果室保存。
(1) 小重點：吃多少切多少
(2) 小重點：因冰箱狀態不同，可每日固定將蓋子打開讓起司呼吸再蓋回蓋子
(3) 小重點：若保鮮盒有水氣產生，可用餐巾紙擦掉水氣
【保存時間】
開封後請儘快在兩週內享用喔。
品名：法國AOP康提熟成起司
保存方式：冷藏，開封後建議兩週內食用完畢
保存期限：於產品包裝上標示
規格：100g ± 5g
產地：法國
成分: 牛乳（生乳）,鹽, 乳酸菌,凝乳酶
本產品含有牛乳，不適合對其過敏體質者食用。
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