Article

{Comté Cheese


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In a stunningly beautiful region of the Alps in Eastern France, cows lovingly cared for by the villagers of Jura Massif produce a raw milk of amazingly high quality. It is the milk used to produce one of the most beloved cheeses in France, as well as the rest of the world.

With a mingling of flavors that include hazlenuts, onions, citrus and a bit of chocolate, comté is a smooth butter-colored cheese that is as complex as it is ancient, as it has been produced in the same region since the time of Charlemagne.

For over ten centuries, comté has been made by the same time-honored artisan methods as it was when it was first created. Today, there are over 170 small village cheese dairies known as fruitères. They are all within an 8-mile radius of the dairy farms to ensure freshness.

Production techniques are so strict, they are actually dictated by local law, including the care, feeding and grazing of the carefully protected milk cows. From the finest hay and natural grass diet, to having an entire hectacre of pasture each for which to graze upon, they are more similar to perfectly pampered pets. Very lucky cows.

Given its similar beginnings and location, comté is frequently compared to Gruyere. Considered a French version of its Swiss counterpart, comté has a slightly sweeter taste, but can be substituted quite easily in most applications.

Comté has become a favorite of prestigious chefs the world over. It can be cubed, grated, chunked or melted and serves well as a fondue cheese. From breakfast offerings to a late-night cheese platter, Comté brings its delicate savory note to a variety of culinary expressions throughout the day.

So next time creativity comes calling, consider the versatility of buttery comté in your recipes. There is a very elite group of well-fed friends who would highly recommend it.

Serving Tip: If serving comté as part of a cheese course or on a cheese plate, let it sit at room temperature for one hour prior to serving for optimal flavor.

Beverage Pairing: Comté is a great match for wines, particularly the white wines of the Jura which have aroma of dried fruit and spices. It also goes well with dry whites, young reds and Champagne. And it’s also delicious with a well-chilled glass of beer!