Frederic Melton
Comté, a French PDO cheese, is known for its robust flavour and excellent melting properties, making it a favourite among chefs. This cheese is crafted in around 153 small village cheese dairies, called fruitières, before being transferred to one of the 16 maturing cellars. Its versatility and ability to melt easily make it a popular choice for various recipes, including French onion soup, grilled cheese sandwiches, and baked goods. With its depth of flavour and melting capabilities, Comté is a highly prized ingredient in the culinary world.
| Characteristics | Values |
|---|---|
| Melting properties | Excellent |
| Taste | Complex, robust, nutty, sweet hints of fruit, toffee, and hazelnuts |
| Gluten-free | Yes |
| Vegetarian-friendly | No |
| Lactose-free | No, but contains very low levels of lactose |
| Country of origin | France |
| Region | Franche-Comté |
| Type of milk | Cow's milk |
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What You'll Learn
Comté is a great melting cheese
The cheese is highly prized for its incredible depth of flavour, which comes from the quality of the raw milk used to make it, as well as the expertise of the local cheesemakers. Comté's complex, robust flavour and wonderful melting properties make it a favourite among chefs. Its versatility and ability to melt easily make it a great addition to all kinds of recipes, giving each one a naturally unique flavour.
The finest grade examples of Comté have a bell symbol and the word "Comté" stamped in green on the rind. It is a fantastic melting cheese, ideal for cooking. It is often used in French onion soup recipes, where its rich, nutty flavour takes the dish to the next level. Comté can also be used to make grilled cheese sandwiches, where it is melted with caramelized onions and rosemary butter to create a comforting and indulgent meal.
In addition to its melting capabilities, Comté is one of the few cheeses that pair well with a wide range of red and white wines. It is a favourite among chefs and home cooks alike, adding a unique touch to any dish it is used in. Whether melted into a sauce, sprinkled over a salad, or enjoyed on its own, Comté is a versatile and delicious cheese that is perfect for melting.
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It's ideal for cooking
Comté cheese is ideal for cooking because of its robust flavour and wonderful melting properties. It is a hard cow's milk cheese crafted in around 153 small village cheese dairies in the Franche-Comté region of France. The cheese is then moved to one of the 16 maturing cellars to age and develop its unique flavour.
The cheese's ability to melt easily makes it a versatile ingredient that can be added to all kinds of recipes. For example, it can be melted into a fondue or used in baked goods like scones, pancakes, and bread rolls. It can also be grated and added to dishes like gnocchi or croquettes.
When cooking with Comté, it is important to note that it has a high melting point. This makes it ideal for dishes that require the cheese to be melted slowly, such as fondue or a grilled cheese sandwich. It can also be grated and melted into a white sauce, which can be used as a base for various dishes like cauliflower cheese or croquettes.
In addition to its melting properties, Comté's complex and robust flavour makes it a favourite among chefs. The flavour of the cheese develops as it ages, with older cheeses having a deeper flavour and a crunchy texture from the crystals that form. This makes it a great choice for adding a unique flavour to dishes, whether melted or grated.
Overall, Comté's versatility, melting properties, and flavour make it an ideal cheese for cooking and a favourite ingredient for many chefs.
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It's used in French onion soup
French onion soup is a classic French dish and a favourite comfort food for many. The soup is made by slow-cooking onions, shallots, and garlic, seasoned with salt and pepper, in butter over medium heat until they are soft and caramelised. Wine or vermouth and vinegar are then added and the mixture is brought to a boil before being reduced to a simmer. The soup is flavoured with a bouquet of herbs such as parsley, thyme, and bay leaf, and beef or vegetable stock is added to create a light but intensely flavoured broth.
The soup is then ladled into oven-proof bowls and topped with slices of bread and generous amounts of grated Comté cheese. The dish is baked in the oven or grilled until the cheese is melted, bubbling, and golden brown. The cheese is an essential component of this dish, and its melting properties and robust flavour make it ideal for this application. The long, slow cooking of the onions, the light broth, the crisp bread, and the tangy, bubbly melted cheese create a delicious synergy of flavours and textures.
Comté cheese, also known as Gruyère de Comté, is a semi-hard cow's milk cheese that has been made in the Jura Massif region of eastern France for centuries. The quality of the raw milk and the expertise of local cheesemakers give Comté a depth of flavour that makes it highly prized among chefs and home cooks alike. Its excellent melting properties make it a versatile cheese that can be used in a variety of dishes, from fondue to soufflés, quiches, and baked goods.
When making French onion soup, it is important to take the time to properly brown the onions as this is essential to the finished soup's flavour. While Comté cheese is ideal for this dish, if it is not available, a very full-flavoured hard cheese can be substituted.
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It's a favourite among chefs
Comté cheese is a favourite among chefs due to its complex, robust flavour and excellent melting properties. It is a hard cow's milk cheese crafted in around 153 small village cheese dairies in the Franche-Comté region of France, an area renowned for its cheese-making tradition. The quality of the raw milk and the expertise of local cheesemakers contribute to Comté's depth of flavour, making it a versatile ingredient in various dishes.
Chefs utilise Comté's melting properties in a range of recipes, from savoury to sweet. Its ability to melt easily makes it perfect for grilled cheese sandwiches, such as the French Melt with caramelised onions. In this classic comfort food, the melted Comté combines with the onions and butter to create a rich, buttery package. Comté is also used in baked goods, enhancing the flavour of scones, pancakes, and bread rolls with its cheesy goodness.
The cheese's melting capabilities are not just limited to sandwiches and baked goods. Chefs also incorporate Comté into more intricate dishes, such as soufflés, quiches, and omelettes. A standout recipe is the twice-baked spinach and Comté soufflé, which is sure to impress dinner guests. Another traditional local dish is Poulet à la Comtoise, where Bresse chicken is cooked in a sauce made with white wine, crème fraîche, and Comté.
Beyond its melting properties, Comté is praised for its unique flavour, which develops a deeper, crunchier character as it ages. Chefs appreciate the versatility it brings to their menus, pairing well with a wide range of red and white wines. Its flavour and texture make it a standout ingredient in dishes like fondue Jurasienne, where it blends seamlessly with other ingredients, and a juicy beef burger topped with Comté on buttered brioche, showcasing the cheese's ability to elevate simple recipes.
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It's made in Franche-Comté, France
Comté cheese is made in the Franche-Comté region of eastern France, in the Jura Mountains, and parts of Switzerland. The region is known for its cheesemaking traditions that have been passed down for generations. The cheese is produced in small, cooperative dairies, known as "fruitières", which are owned by farmers who bring milk from their own cows. These facilities are within 15 miles of the farms that supply them with milk. The name of the cheese comes from the region, as does the milk it is made from: that of red and white Montbéliarde cows, which graze in the hills.
The cheese is highly prized for its incredible depth of flavour, which comes from the quality of the raw milk used to make it, as well as the expertise of the local cheesemakers. It is also well-known for its distinct terroir, with strict production rules linking place and product. The flavour is complex, ranging from nutty and slightly sweet to savoury and earthy, with more than 83 distinct flavours, including apricot, chocolate, butter, cream, and grilled bread. The texture is semi-hard, firm, and dense, with occasional small eyes (holes).
The manufacture of Comté is tightly regulated to ensure its authenticity and high quality. It has been controlled by Appellation d'Origine Controlée (AOC) regulations since it became one of the first cheeses to receive AOC recognition in 1958, with full regulations introduced in 1976. The AOC designation guarantees that Comté is made using traditional methods and specific ingredients from the designated region. Each cheese is awarded a score out of 20 by inspectors, and those that score higher than 14 points are given a green label and called Comté Extra.
The cheese's fantastic melting properties make it a favourite among chefs, and it is used in a variety of dishes, both cooked and as a table cheese. It is used in traditional local dishes like fondue Jurasienne and Poulet à la Comtoise, as well as in baked goods, sandwiches, and burgers.
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Frequently asked questions
Yes, Comte cheese is a great melting cheese, ideal for cooking.
Comte cheese is a hard cow's milk cheese crafted in around 153 small village cheese dairies in the Comte region of France. It is known for its depth of flavour and ability to melt easily.
Comte cheese is used in a variety of dishes, including French onion soup, grilled cheese sandwiches, souffles, and fondue. It is also commonly melted into sauces or used as a topping for burgers and chicken dishes.
Comte cheese has a robust, complex, and nutty flavour that becomes deeper as it ages. It is known for its high-quality milk and the expertise of local cheesemakers.
Comte cheese can be purchased from specialty cheese shops, delis, and select supermarkets. It may not be as readily available as other more well-known cheeses.
