Randy Chandler
Comté is a French PDO cheese with a complex, robust flavour and wonderful melting properties, making it a favourite among chefs. It is made in the Massif du Jura region of France, using the best Alpine milk from Montbéliard cows. The cheese has a nuttier, more intense umami flavour as it matures. Young Comté has a softer, more malleable texture and fresher, creamier flavours of butter and yoghurt with hints of sweetness and fruit. It is the perfect cooking cheese when you want something flavourful that melts beautifully. It can be used in sandwiches, casseroles, or any dish that calls for a good melting cheese. It can also be served on a cheeseboard, paired with toasted nuts, rich preserves, cured meat, and wine.
| Characteristics | Values |
|---|---|
| Texture | In its youth, Comté has a softer, more malleable texture. As it matures, it becomes grainy and crumbly. |
| Flavor | Younger Comté has fresh, creamy flavors of butter and yogurt with hints of sweetness and fruit. As it ages, the sweetness deepens and intensifies, building into nuttier, more intense umami flavors. |
| Use Cases | Comté is a versatile cheese that can be used in a variety of dishes. It is excellent for sandwiches, casseroles, grilled cheese, quiche, au gratin potatoes, croque madame sandwiches, macaroni and cheese, and potato gratin. It is also a favorite for cheese boards and pairs well with a wide range of red and white wines. |
| Preparation | Comté can be grated, sliced, or melted, depending on the dish. It is recommended to let the cheese come to room temperature before serving on a board. |
| Substitutes | Brie, Camembert, Gruyere, Raclette, or Swiss Cheese can be used as substitutes for Comté in recipes. |
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What You'll Learn
Comte on a cheeseboard
Comté is a French cheese produced exclusively in the Franche-Comté region of eastern France. It is made from unpasteurized cow's milk and has a firm and supple texture with a complex, nutty, and slightly sweet flavour. The cheese is typically aged for 8 to 36 months, and its unique flavour cannot be replicated elsewhere.
When it comes to enjoying Comté on a cheeseboard, the classic way is to simply let the cheese speak for itself. Slice the cheese and enjoy it with accompaniments like crusty bread, fresh fruit, cured meat, toasted nuts, rich preserves, and chutneys. Remember to let the cheese come to room temperature before serving.
For a festive twist, Comté can be sliced into long, thin pieces and shaped into trees or flowers for a holiday or Halloween cheeseboard. These can be adorned with dried apricots, walnuts, red bell pepper "bows", fresh rosemary sprigs, golden berries, and red sweets drop peppers. Serve with your favourite crackers and jam.
In addition to its delicious flavour, Comté is also a favourite among chefs for its wonderful melting properties. This makes it a versatile cheese that can be used in a variety of dishes, such as grilled cheese sandwiches, casseroles, quiche, or melted over a croissant with Dijon mustard. It is also an excellent substitute for Reblochon in a classic French potato dish called Tartiflette.
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Comte in sandwiches
Comté is a versatile French cheese that can be used in a variety of sandwich recipes. It is a flavour-forward, firm, and melting cheese produced in the Franche-Comté region of France. It is made from unpasteurized cow's milk and has a complex, nutty, and slightly sweet flavour. The cheese is aged for 8 to 36 months, with an average of eight months, and the resulting flavour can include notes of fruit, nuts, caramel, and even chocolate.
Classic Comté Grilled Cheese
For a classic grilled cheese sandwich, you can use sourdough bread or any other type of bread you prefer. Spread a compound butter made with tomato paste, herbs, garlic, and pepper on one side of each slice of bread. You can also use garlicky tomato herb butter from a store. Shred or slice the Comté cheese and divide it evenly between the slices, covering all the corners of the bread. Gently press the cheese down and top with the remaining bread slices, butter side up. Place the sandwiches in a pan over medium-low heat and cook for 6-8 minutes on each side, keeping an eye on the bread to ensure it toasts without burning. Serve warm.
French Melt with Caramelized Onions
French melts feature sweet, caramelized onions and a generous slab of Comté cheese. To make the caramelized onions, heat a tablespoon of butter in a large non-stick skillet over medium-low heat. Add the onions and season with salt and pepper. Cook, stirring frequently, until the onions are deeply caramelized and rich brown, which should take about 45 minutes. Transfer the onions to a bowl and wipe out the skillet. Return the skillet to medium heat and melt another tablespoon of butter. Add the bread slices and cook for about 2 minutes on each side until pale golden brown. Divide the cheese evenly between each slice, add the caramelized onions, and close the sandwiches. Melt more butter in the skillet and cook the sandwiches for about 3 minutes on each side until deep golden brown and the cheese is melted. Serve immediately.
Summer Comté Sandwich
For a summer sandwich, pair Comté with a baguette and Dijon mustard. You can use a variety of mustards, such as those with white summer truffles or fall-winter truffles. Spread the mustard sparingly on the baguette slices to enhance the flavour without overwhelming the bread and cheese. You can also add fruits, salads, or other sides to your picnic.
Additional Tips
- When using younger Comté, aged a few months, it will have a creamier texture and can be added to macaroni and cheese or substituted for melting cheese in recipes like quiche, au gratin potatoes, or croque madame sandwiches.
- For a crispy grilled cheese, spread a thin layer of mayonnaise on the upward-facing side of the bread slices before grilling.
- When storing Comté, unwrap it from plastic and rewrap it in parchment or butcher paper. Store it in the refrigerator in a container that allows a little air to prevent the cheese from drying out.
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Comte in casseroles
Comté is a French AOC cheese with a nutty and salty flavour and fruity, savoury notes. It is a favourite among chefs due to its complex, robust flavour and wonderful melting properties. When young, Comté has a creamier texture and fresher, creamier flavours of butter and yoghurt with hints of sweetness and fruit. As it matures, calcium crystals form under the surface, the sweetness deepens and intensifies, building into nuttier, more intense umami flavours.
Comté is a great cheese to use in casseroles because of its excellent melting properties. One such casserole is the classic French potato dish, tartiflette, which is made with potatoes, cheese, and bacon. To make this dish, start by arranging a layer of potato slices in a skillet, followed by a sprinkle of kosher salt, half of the onion-bacon mixture, half of the cheese, and half of the cream. Add another layer of potatoes and sprinkle with salt, then add the remaining bacon-onion mixture, cheese, and cream. Bake for 35-40 minutes or until bubbly and golden.
Another option for a Comté casserole is to make a layered potato gratin or use another root vegetable of your choice. Top the casserole with plenty of bubbling cheese. You can also make an oxtail macaroni cheese with Comté or use it in a grilled cheese sandwich.
When using Comté in casseroles, it is best to use cheese that has only been aged a few months, as it has a creamier texture and melts more easily.
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Comte in a tartiflette
Tartiflette is a rustic, indulgent, and comforting French dish that is perfect for a chilly evening. It is a hearty, baked potato dish with onions, bacon, and cheese. Comte is the best substitute for traditional Reblochon in a tartiflette. The complex, robust flavour and wonderful melting properties of Comte make it a favourite among chefs.
To make a Comte tartiflette, you will need 1 kg of potatoes, 200 g of Comte, 200 g of bacon, butter, garlic, wine, onion, and cream. First, cook the potatoes in boiling salted water, drain, and set aside. Then, heat butter and garlic in a pan and cook for two minutes. Add wine and scrape up the bits at the bottom of the pan. Set the mixture aside. In the same pan, add the bacon and onion and cook until the onion is soft and the bacon is cooked but not brown. Grease a baking dish and arrange half of the potato slices. Add a generous sprinkle of kosher salt, then cover with half of the onion-bacon mixture, half of the cheese, and half of the cream. Add another layer of potatoes and sprinkle with salt, then add the remaining bacon-onion mixture, cheese, and cream. Bake for 35-40 minutes or until bubbly and golden.
You can serve Comte tartiflette with a tart, acidic salad with lots of fresh lemon juice or vinegar to cut through the richness of the dish. You can also pair it with white wines from the Jura region, young fruity red wine, or sparkling wine.
If you cannot find Comte, you can use Brie, Camembert, Gruyere, Raclette, or Swiss Cheese as substitutes.
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Comte in souffles
Comté is a French cheese with a complex, robust flavour and wonderful melting properties, making it a favourite among chefs. It is made from raw milk in Franche-Comté on the Franco-Swiss border, and its flavour varies from fresh and creamy with hints of sweetness and fruit in its youth to nuttier and more intense as it matures.
Former Executive Chef of RN74 in San Francisco, Jason Berthold, uses Comté in stunning soufflés because of its versatility with wines and its nutty, sweet flavour.
To make a Comté soufflé, preheat the oven to 400˚F. Butter and flour 5 8-ounce ramekins by smearing the inside of the ramekins with softened butter, then coating them with a thin layer of flour. Shake off any excess flour. Place the ramekins on a baking sheet, leaving at least 2 inches of space between each. In a small saucepan, bring milk and butter to a boil. Whisk in flour. Reduce heat to low and continue to cook, whisking constantly, for 2 minutes (the mixture will get quite thick). Scrape the mixture into a food processor and blend until smooth.
Beat the egg whites until soft peaks form and fold them gently into the mixture. Fill the ramekins about two-thirds full with the soufflé mixture. Bake for 12 to 15 minutes, until the soufflés are well browned on top. You may also bake the soufflé in one large, 5-cup soufflé dish. Cook the soufflé longer, 18 to 20 minutes, until it rises measurably above the rim of the baking dish and is nicely browned on top. Serve immediately.
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Frequently asked questions
Comté is a French PDO cheese (Protected Designation of Origin) that is made in the Massif du Jura region of France. It is a hard cow's milk cheese that is very versatile and can be used for cooking or enjoyed on its own.
In its youth, Comté has fresh, creamy flavours of butter and yoghurt with hints of sweetness and fruit. As it matures, the sweetness deepens and intensifies, building into nuttier, more intense umami flavours.
Some recipes that use Comté cheese include Tartiflette, a rustic, hearty French potato dish with onions and bacon; Twice-baked Spinach & Comté soufflés; and Onion tart with apples, bacon & Comté Cheese. Comté can also be used in place of melting cheeses in recipes like macaroni and cheese, grilled cheese, quiche, au gratin potatoes, and croque madame sandwiches.
Comté cheese can be purchased at speciality cheese shops, select delis, and some supermarkets like Waitrose. In London, it is recommended to buy Comté from Borough Market, where they stock wheels of Comté from various ages and cheesemakers.
