Andy Montoya
Comté is a French AOC cheese with a distinctive flavour and varied uses, making it a favourite among cheese enthusiasts. It is made with unpasteurized milk from Montbéliarde or French Simmental cows and is typically aged for 4 to 24 months, developing a dense, hard texture that gets crumblier over time. The flavour of Comté cheese ranges from nutty and fruity to salty and sweet, with younger cheeses having milder flavours and older cheeses offering a stronger, more complex taste. When serving Comté, it is best to bring the cheese to room temperature 30 minutes prior to serving. It can be enjoyed on its own, shaved over a salad, or melted in sandwiches, casseroles, and sauces. Comté is also a great addition to a cheese board, paired with fresh fruits, nuts, charcuterie, and artisan breads.
| Characteristics | Values |
|---|---|
| Ideal temperature | 59˚F to 65˚F |
| Time to reach ideal temperature | 30 minutes |
| Texture | Dense, hard, gets crumblier with time |
| Flavour | Nutty, fruity, salty, sweet |
| Aroma | Hazelnuts, soft caramel, cooked milk, butter, citrus fruits, toasted bread, hay, flowers |
| Food pairings | Fruits, nuts, crackers, bread, charcuterie, honey, fig jam, Iberico ham, olive oil, sourdough, baguette, miche bread |
| Beverages | White wines of the Jura region, young fruity red wine, sparkling wine, Champagne, Cabernet Sauvignon, Syrah |
| Serving style | Ribbon-like shavings, paper-thin slices |
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What You'll Learn
- Comté is versatile and can be served on its own or in recipes
- It's best to bring Comté to room temperature before serving
- Comté pairs well with fresh fruits, nuts, charcuterie, and artisan breads
- It's a great melting cheese for sandwiches, casseroles, and sauces
- Comté is a French AOC cheese, made with unpasteurized milk from specific cows
Comté is versatile and can be served on its own or in recipes
Comté is a versatile cheese that can be served on its own or used in a variety of recipes. It has a distinctive flavour that is often described as nutty, fruity, and slightly sweet, with a dense, hard texture that becomes crumblier over time.
When served on its own, Comté is best enjoyed at room temperature to appreciate its complex flavours and richness. It can be cut into thin slices or shaved into ribbons and paired with fresh fruits, nuts, charcuterie, and
For a more sophisticated tasting experience, Comté can be served with thin slices of Iberico ham and a drizzle of olive oil. The natural nuttiness of the ham, derived from the pigs foraging on acorns, enhances the caramelized flavours of the cheese.
Comté is also an excellent cooking cheese, melting beautifully and adding rich flavour to dishes. It can be used in recipes such as frittatas, quiches, macaroni and cheese, paninis, polenta, biscuits, and
Whether served on its own or incorporated into dishes, Comté is a versatile and flavourful cheese that can elevate any meal.
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It's best to bring Comté to room temperature before serving
Comté is a French cheese with a distinctive flavour and varied uses, making it a favourite among cheese enthusiasts. It is made from raw cow's milk and is known for its nutty, fruity, and slightly sweet flavour profile. The cheese is aged for several months, during which it is repeatedly flipped and brushed with saltwater, resulting in a dense, hard texture that becomes crumblier over time.
To appreciate the complexity and richness of Comté fully, it is best to bring it to room temperature before serving. Removing it from the refrigerator at least 30 minutes beforehand allows it to reach its ideal temperature range of 59˚F to 65˚F. This temperature range ensures the cheese is neither too cold nor too soft, allowing for the best flavour and texture experience.
When serving Comté, it is recommended to cut it into thin slices or shavings, as this allows for maximum flavour extraction. The thin slices also make for an elegant presentation, especially when arranged in ribbon-like shapes on a plate. Comté is a versatile cheese that can be enjoyed on its own or paired with various accompaniments.
For a simple yet elegant serving suggestion, pair Comté with artisan breads such as sourdough or baguette. The tangy flavour and crusty texture of sourdough provide a delightful contrast to the creaminess of Comté, while the crisp crust and airy interior of a baguette serve as the perfect backdrop for the cheese.
In addition to bread, Comté pairs well with fresh fruits, nuts, charcuterie, and complementary condiments such as honey or fig jam. These accompaniments not only enhance the flavour of the cheese but also add variety to the tasting experience.
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Comté pairs well with fresh fruits, nuts, charcuterie, and artisan breads
Comté is a versatile French cheese with a distinctive flavour profile and varied uses, making it a favourite among cheese enthusiasts. It is made from unpasteurized milk from Montbéliarde or French Simmental cows and is typically aged for 4 to 24 months, developing a dense, hard texture that gets crumblier over time. The flavour of Comté becomes stronger and more complex as it ages, with notes of nuts, fruit, and a hint of sweetness.
When it comes to serving Comté, it is a perfect choice for a cheese board or platter, pairing well with fresh fruits, nuts, charcuterie, and artisan breads. Here are some specific suggestions for creating a delightful cheese course centred on Comté:
- Fresh Fruits: Sliced apples or pears make an excellent pairing with Comté, offering a delicious and savoury contrast. The sweetness of the fruit complements the salty, nutty cheese, creating a well-rounded flavour profile.
- Nuts: Combining Comté with nuts, such as almonds, adds a satisfying crispy texture and enhances the cheese's nutty notes. Toasted nuts, in particular, provide a rich flavour and texture experience.
- Charcuterie: Cured meats, such as Iberico ham, are an ideal match for Comté. The natural nuttiness of Iberico ham, derived from pigs foraging on acorns, enhances Comté's caramelized flavours. Thinly sliced Iberico ham, drizzled with olive oil, creates a sophisticated and complex tasting experience.
- Artisan Breads: Artisan breads, such as sourdough and baguettes, provide a variety of textures and flavours that complement Comté. The tangy flavour and crusty texture of sourdough contrast delightfully with the creaminess of Comté, while the crisp crust and airy interior of a French baguette serve as the perfect backdrop for the cheese. For an indulgent experience, serve Comté with freshly baked sourdough bread and a smear of butter.
When creating a Comté cheese board, it is recommended to include cheeses of different ages to showcase the range of flavours this cheese offers. Younger Comté has more subtle aromas of fresh hazelnuts, soft caramel, and cooked milk, while older cheeses have more intense aromas of nuts, melted butter, and citrus fruits. Always remember to bring the cheese to room temperature before serving, allowing it to reach its ideal flavour and texture.
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It's a great melting cheese for sandwiches, casseroles, and sauces
Comté is a semi-hard raw-milk cow's cheese with a sharpness that is present yet not overly pronounced. It is produced in the Jura Massif of France, a mountain region where cows graze in pastures during the summer and eat local hay in the winter. It is a flavourful, firm, and versatile cheese that melts beautifully, making it an excellent choice for sandwiches, casseroles, sauces, and any other dish that requires a good melting cheese.
When it comes to sandwiches, Comté is a popular choice. A classic combination is a traditional baguette with 18-month aged Comté and Dijon mustard. The sharpness of the cheese pairs well with the mustard, creating a delicious and well-balanced sandwich. This sandwich is best served with fruit or salad, and it is recommended to be prepared just before serving. For a heartier option, try a juicy beef burger topped with Comté on a buttered brioche bun.
In casseroles and baked goods, Comté adds a rich, cheesy flavour. Its melting properties make it ideal for gratins, soufflés, and sauces. You can grate Comté into scones, pancakes, bread rolls, and more. For a crispy, caramelised cheesy crust, sprinkle a little extra Comté on top. When making casseroles or baked dishes, you can incorporate grated Comté into the recipe or use it as a topping.
Comté is also excellent for making sauces. Its ability to melt beautifully and bind sauces makes it a great addition to casseroles and other dishes that require a creamy, cheesy sauce. You can create a simple white sauce with melted Comté or add it to more complex sauces, such as the vin jaune sauce served with poached chicken and Comté gnocchi. For a simple yet delicious dish, try a summer sandwich with baguette, Comté, and Dijon mustard, or a classic grilled cheese sandwich with Comté and your choice of bread.
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Comté is a French AOC cheese, made with unpasteurized milk from specific cows
Comté is a French AOC (Appellation d’Origine Contrôlée) cheese, produced under strict conditions determined by the French government. AOC protection ensures that only cheese created in the Jura region of France, near the Swiss border, using precise methods, can be labelled as Comté. This region is known for its rich grasses and flowers, on which the cows used for Comté's production graze.
By French law, Comté must be made with unpasteurized milk from either Montbéliarde or French Simmental cows. Each wheel of cheese weighs around 80 pounds and is aged for an average of eight months, though the ageing process can last up to 36 months. The cheese is repeatedly flipped and brushed with saltwater during ageing, contributing to its distinct flavour and texture.
The flavour of Comté is nutty, fruity, and slightly sweet, with a dense, hard texture that becomes crumblier over time. Younger cheeses have milder flavours, while older cheeses develop a stronger, more complex taste. The aroma of older Comté is more intense, with notes of nuts, melted butter, citrus fruits, and toasted bread.
When serving Comté, it is recommended to bring the cheese to room temperature before serving, allowing its complex flavours to shine. Thinly sliced or shaved Comté, paired with fresh fruits, nuts, charcuterie, and artisan breads, creates a delightful cheese board. For a classic French combination, serve Comté with a French baguette or sourdough bread. To enhance the cheese's flavour, consider adding honey or fig jam to the board.
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Frequently asked questions
The best way to serve Comté cheese is to let it sit at room temperature for at least 30 minutes before serving. It is best served at a temperature of 59˚F to 65˚F.
Aged Comté cheese is best cut paper-thin with a serrated knife to get the maximum flavor.
Fruits, nuts, crackers, and bread are some of the many foods that go well with Comté cheese. Sliced apples or pears with Comté cheese make a delicious and savory snack. It is also commonly used in sandwiches, casseroles, or any dish that calls for a melting cheese.
Comté cheese is a great match for wines, particularly the white wines of the Jura region, which have aromas of dried fruit and spices. It also goes well with other dry white wines, young fruity red wines, and champagne.
Comté cheese is versatile and can be served at any time of the day, from breakfast to an aperitif. It can be served as a starter, a snack, between mains and dessert, or as dessert.
