Let us suggest three marriages full of wonderful flavours: comtés with fruity, roasted and animal notes, and three surprising jellies flavoured with lemon verbena, rosemary and champagne… the smooth, subtle texture of the jellies melts delicately into the cheese.
The lemon verbena will bring floral and citrus notes to a slightly sweet or fruity comté, along with a superb freshness: a marriage full of finesse.
The rosemary jelly will go with a comté with roasted or animal notes, helping to define them and adding an invigorating touch of spiciness.
The champagne jelly will recall the structure of a fine wine and bring its delightful smoothness to the marriage as it mingles with the flavours of the cheese.