Randy Chandler
Comté is a traditional French cheese made only in the Jura Massif region of France. It is made from cow's milk and is characterised by a grey-brown, pebbled rind and a yellow or cream-coloured interior. Comté is a popular cooking cheese due to its robust flavour and excellent melting properties. Its melting capabilities make it a good choice for dishes such as fondue, quiche, and grilled cheese.
| Characteristics | Values |
|---|---|
| Melting properties | Excellent |
| Taste | Robust, nutty, earthy, mushroomy |
| Texture | Creamy |
| Colour | Yellow (summer), cream (winter) |
| Region | Jura Massif of France |
| Milk | Cow's milk |
| Rennet | Contains animal rennet |
| Lactose | Very low levels |
| Vegetarian-friendly | No |
| Substitute for | Gruyère, melting cheese |
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What You'll Learn
Comté is a great melting cheese
The complex, robust flavour and wonderful melting properties of Comté make it a favourite among chefs. It is often used in traditional French dishes like fondue Jurasienne and Poulet à la Comtoise, as well as in baked goods and burgers. Its melting properties also make it ideal for dishes like quiche, omelette, and potato gratin, where the cheese can gently melt into the essence of the dish.
When storing Comté, it is important to wrap it loosely in deli or parchment paper, or store it in a container that allows a little air in, so that the cheese can breathe naturally without drying out. If you are storing it for a long time, it is best to wrap it in deli paper or store it in a resealable container.
Comté is not considered vegetarian-friendly as it is made from cow's milk and contains animal rennet. However, it is a good option for those who are lactose-intolerant, as it contains very low levels of lactose due to the fermentation process.
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It's a French cheese with complex, robust flavour
Comté is a French cheese with a complex, robust flavour and excellent melting properties, making it a favourite among chefs. It is made in the Jura Massif of France, a mountain region where cows graze in pastures during the summer and eat local hay in the winter. Over 2,000 small dairies supply high-quality milk to about 140 small village cheesemakers, called fruitières. Comté is made in copper vats and is a cooked, pressed cheese. Milk is coagulated with rennet (an enzyme derived from calf stomach) and cut into small curds, about the size of rice grains. The curds are then gently heated, and the whey is drained off. Finally, the curds are pressed into large wheels that are dry-salted. After a few weeks, the wheels are passed on to affineurs (cheese-agers), who specialise in maturing the cheese on wooden boards until they are ready for consumption.
The classic way to eat Comté is on a cheeseboard, but it is also an excellent cooking cheese. Its robust flavour and melting properties make it a versatile ingredient that can enhance a variety of dishes. For example, it can be used in grilled cheese sandwiches, macaroni and cheese, quiche, au gratin potatoes, and croque madame sandwiches. It can also be melted into a fondue or used in baked goods. When substituting Comté for other melting cheeses, it is recommended to use younger cheeses, as they have a creamier texture.
Comté is sometimes referred to as "French Gruyère" because it is made in the Comte region of France, while traditional Gruyère is made in Gruyère, Switzerland. The two cheeses are very similar, and some people consider them interchangeable.
When storing Comté, it is important to unwrap it from any plastic packaging and rewrap it in parchment or butcher paper. It should then be stored in the refrigerator in a container that allows a little air to circulate, as this prevents the cheese from drying out while still allowing it to breathe naturally.
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It's made in the Jura Massif mountain region
Comté is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France, which borders Switzerland. It is classified as an Alpine cheese and is made in the Jura Massif mountain region. The Jura Massif is a range of mountains in France that spans the northern end of Doubs to the boundaries of Ain. The region is home to around 2,700 farms and 160 'fruitières' or cheese-making facilities, owned by farmers. Over 2,000 small dairies supply high-quality milk to about 140 small village cheesemakers.
The cheese is made in discs, each between 40 and 70 cm (16 and 28 inches) in diameter, and about 10 cm (4 inches) in height. Each disc weighs up to 50 kg (110 lb) with a fat content of around 45%. The rind is usually a dusty brown colour, and the internal paste, or 'pâte', is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is mild and slightly sweet.
The process of making Comté begins with milk coagulation with rennet (an enzyme derived from calf stomach), which causes the milk to curdle. The curds are then cut into tiny grains the size of rice grains and gently heated. The contents are then placed into moulds, and the whey is pressed out. The moulds are then left to mature in cellars, first for a few weeks at the dairy and then over several months elsewhere. The cheese is matured on wooden boards and regularly salted, rubbed, and turned. The affineurs (cheese agers) specialise in maturing the cheese until it is ready to eat.
The unique terroir of Comté gives it a range of aromas that vary with the duration of its maturing period. The cheese is known for its complex, robust flavour and excellent melting properties, making it a favourite among chefs and home cooks alike. It is a versatile cheese that can be enjoyed on a cheeseboard or used in cooking. In the local region, Comté is used in dishes such as fondue Jurasienne and Poulet à la Comtoise, a sauce made with white wine from Jura, crème fraîche, and Comté.
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It's a favourite among chefs
Comté is a favourite among chefs due to its complex, robust flavour and wonderful melting properties. This French cheese is made in the Jura Massif, a mountain region where cows graze in pastures during the summer and eat local hay in the winter. Over 2,000 small dairies supply high-quality milk to about 140 small village cheesemakers, who use traditional methods to craft this delicious cheese.
The unique flavour of Comté comes from the rich, diverse diet of the cows, which can vary between summer and winter. Summer Comté has a yellow interior, while winter Comté is cream-coloured. The French often keep the summer stock for themselves, exporting the winter variety. This cheese has a nutty, deep flavour with hints of fruit, toffee, and hazelnuts, making it a versatile ingredient in both classic and modern dishes.
Chefs love using Comté in recipes where its melting properties shine, such as grilled cheese sandwiches, macaroni and cheese, fondue, and croque madames. Its ability to melt beautifully enhances the flavour of the dish and makes it a perfect choice for baked goods as well. The cheese can also be grated and added to potato dishes like gnocchi or aligot, or used in a white sauce for croquettes or classics like cauliflower cheese.
In addition to its melting capabilities, Comté is also excellent when served on a cheeseboard or as part of a traditional French meal. A classic way to enjoy this cheese is with fresh fruit and chutneys, or in dishes like Poulet à la Comtoise, where Bresse chicken is cooked in a sauce made with white wine, crème fraîche, and Comté. Its versatility and flavour make Comté a beloved cooking cheese among chefs.
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It's a good substitute for any melting cheese
Comté is a traditional French cheese made only in the Jura Massif, a mountain region in France. It is a favourite among chefs due to its complex, robust flavour and excellent melting properties. The cheese is made from cow's milk and contains animal rennet, which gives it its distinctive flavour and melting characteristics.
When it comes to cooking, Comté is an excellent substitute for any melting cheese. Its creamy texture and nutty, deep flavour make it a versatile ingredient that can enhance a variety of dishes. For example, it can be used in grilled cheese sandwiches, macaroni and cheese, quiche, au gratin potatoes, and croque madame sandwiches. Its melting properties also make it ideal for fondue, where it adds a luxurious, creamy texture to the dish.
In addition to its melting abilities, Comté's flavour also makes it a standout ingredient. The cheese has a unique, robust taste with hints of fruit, toffee, and hazelnuts. This complex flavour profile adds depth and interest to recipes, making it a favourite for chefs and home cooks alike. Its versatility extends beyond savoury dishes, as its fantastic melting properties also make it a great candidate for baked goods.
When substituting Comté for other melting cheeses, it is important to note that younger Comté tends to have a creamier texture, so it is best to use cheese that has been aged for only a few months. Additionally, when storing Comté, it is recommended to unwrap it from any plastic packaging and rewrap it in parchment or butcher paper, allowing the cheese to breathe without drying out. This will ensure the best flavour and texture for your culinary creations.
In summary, Comté is a superb melting cheese that makes a wonderful substitute for any melting cheese in a variety of recipes. Its distinct flavour, excellent melting properties, and versatility in both savoury and sweet dishes make it a favourite for anyone looking to elevate their cooking with a touch of French flair.
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Frequently asked questions
Yes, Comté is a great melting cheese. Its robust flavour and wonderful melting properties make it a favourite among chefs.
Comté is a traditional French cheese made in the Jura Massif region of France. It is a cooked, pressed cheese made from cow's milk and animal rennet.
Comté has a nutty, deep flavour. The summer Comté has a yellow interior, while the winter version is cream-coloured.
Comté is a versatile cheese that can be used in many dishes. It is commonly used in French onion soup, grilled cheese sandwiches, and quiches. It can also be melted into a white sauce for croquettes or cauliflower cheese.
