Comté extra vieux 36 months /38kg / Cow/Raw/Animal Rennet / Hard cooked pressed / Franche-comté /35% fat / very pronounced fruity fragrance, characterized by a strong roasted, “meat broth” or “leather” notes and a marked salty taste, many tyrosine crystals. 
 
The extra vieux cheeses are the epitome of the " fromage de garde " keeping cheese which is how these cumbersome hard cheeses are called on the other side of the channel. Older examples 4 years or more are often purchased and kept aside by savvy buyers.
 
Comté with red wines, yes but be careful of tannins and woody tastes, Comté doesn't like it much. His preference is for fruity red wines with barely marked tannins, southern reds made from Grenache, as found in Côtes du Rhône (Rasteau, Châteauneuf-du-Pape) and Languedoc rousillon.