Comte Cheese: A French Alpine Specialty Explained

Comté is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France, bordering Switzerland. It is a semi-hard cheese, with a distinctive dusty brown rind and a pale, creamy interior. The flavour of Comté is mild but complex, with fruity and savoury notes and a nutty, smoky, sweet taste. It is one of the first cheeses to be protected by the Appellation d'origine contrôlée (AOC) and has strict production rules.

Comté is a semi-hard cheese with a mild, slightly sweet flavour

The unique flavour of Comté is influenced by its surroundings. The cows that produce the milk for Comté graze on diverse grasses and wildflowers in the summer and are fed hay from the same pastureland in the winter. This results in two types of cheese: a pale, milder, and milkier winter Comté, and a yellow, earthier summer Comté.

The process of making Comté cheese involves raising and feeding the cows, cheesemaking, and ageing the cheese. Strict regulations govern each step of the process, including the breed of cow, the maximum distance between pasture and dairy, and the production methods. The milk is heated and a starter culture is added to begin fermentation. Rennet is then added to form curds, which are cut into tiny grains, stirred, and heated again. The contents are placed into moulds, and the whey is pressed out. After several hours, the mould is opened and left to mature in cellars, first at the dairy and then elsewhere for several months.

Comté has a complex, nutty, smoky, fruity, and sweet flavour when aged. The younger cheeses are more milky and fresh-tasting, with a supple texture. As the cheese ages, its texture becomes firmer and more crystalline, and its flavour becomes more spicy and nutty. Comté is a versatile cheese that can be used in cooking or enjoyed on its own. It is perfect for melted cheese dishes like raclette and fondue and is often combined with Gruyere and Emmenthal in fondue.

It's made in the Jura Mountains along the French-Swiss border

Comté is a French cheese made in the Jura Mountains along the French-Swiss border. The Franche-Comté region in eastern France, where the cheese is made, is known for its picturesque landscapes and lush pastures. The Jura hills, situated along the border, boast 576 different species of plants that the cows graze on, contributing to the unique flavour of the cheese.

The process of making Comté cheese is deeply rooted in the region's traditions and natural environment. The milk for Comté comes specifically from Montbéliardes and French Simmental cows, which are native to the Jura Massif region. These cows enjoy a diverse and natural diet, feeding on the abundant grasses and wildflowers in the summer and hay from the same pastures during the winter. This seasonal variation in their diet also gives rise to the distinct flavours of summer and winter Comté.

The production of Comté is governed by strict regulations, ensuring the cheese's quality and connection to its place of origin. The Appellation d'origine contrôlée (AOC) status, granted in 1952, outlines specific criteria that must be met for a cheese to bear the name "Comté". These regulations include the breed of cows, their diet, and the maximum distance between pasture and dairy. The protected designation of origin status further reinforces the link between Comté and its region of production.

The cheese-making process itself is a meticulous and traditional craft. The milk is heated and combined with a starter culture and rennet, separating it into curds and whey. The curds are then carefully stirred, heated again, and placed into moulds to press out the remaining whey. After forming young cheese wheels, they are brushed with salt, rotated, and stored on wooden shelves to develop their rind. This initial phase takes place at the dairy, where the cheese remains for about three weeks before being moved to a separate ageing cellar.

The ageing process is just as crucial to the final product as the initial cheesemaking. Comté is aged in the cool, humid caves of the Alps, absorbing the naturally filtered moisture from the walls. The affineur, or cheese ager, plays a vital role in this stage, carefully monitoring the temperature and humidity to encourage the growth of the right bacteria. The cheese is regularly brushed with brine and rotated, contributing to the development of its complex flavour and texture.

The cheese is produced using unpasteurised milk from Montbéliardes and French Simmental cows

Comté is a French cheese made from unpasteurised milk from Montbéliardes and French Simmental cows. The cows graze on the diverse flora of the Jura hills, which border Switzerland, and this diet impacts the cheese's qualities. Comté regulations require that each cow has at least one hectare of pasture each, which ensures the preservation of the field's biodiversity and the health of the cows. In the summer, the cows eat flowers, and in the winter, they feed off hay. This leads to two types of cheese: a pale, milder and milkier winter version, and a yellow, earthier-flavoured summer one.

The cows are milked twice a day, and the milk is chilled to 12°C (54°F) and transported to a dairy no further than 15 miles (25km) away, where it is turned into cheese within 24 hours. The milk from different farms is combined in copper cauldrons and heated to 32°C (90°F). A starter culture and rennet are added to separate the milk into curds and whey, and then it's heated again to 56°C (133°F). The curds are stirred and sliced into fine grains, and the cheesemaker constantly monitors the mixture. Once the curds are ready, the whey is pumped out and the curd is pressed into moulds for six hours, forming young, supple cheese wheels.

After three weeks in the fridge, the cheese is moved to a cellar to age for a minimum of four months, though there is no maximum age. The affineur (person who ages the cheese) brushes the cheese wheels with brine and rotates them, moving them to different parts of the cave as necessary to encourage the growth of microflora. The climate in the cellar is kept between 7°C (45°F) and 14°C (57°F) to ensure perfect conditions for cheese maturation.

Comté is a semi-hard, pressed cheese, with a mild, slightly sweet flavour. It is known for its complex fruity and nutty notes, and as it ages, its flavour develops and its texture becomes harder and grainier. Comté is a popular choice for cheese boards and melted cheese dishes like fondue and raclette.

Comté has a complex flavour profile, with notes of fruit, butter, caramel, celery, nutmeg and pineapple

Comté is a French cheese with a complex flavour profile. Its taste is influenced by its surroundings, specifically the Franche-Comté region of eastern France, where it is produced. The unique atmosphere and microflora of the region's cellars lend the cheese its distinctive flavour.

The flavour of Comté is mild but complex, with both fruity and savoury notes. People have described tasting notes of butter, caramel, celery, nutmeg, pineapple, banana, citrus, onion, and roasted hazelnuts. The cheese's flavour also varies depending on its age, with younger cheeses having more milky and fresh-tasting notes, while older cheeses develop a nuttier, smokier flavour.

The production process of Comté also contributes to its complex flavour profile. The milk used for Comté comes from two specific breeds of cows, Montbéliardes and French Simmental, which are raised in the Jura Massif region. These cows feed on a diverse diet of grasses, herbs, flowers, and wildflowers, which contributes to the richness and depth of flavour in the milk. The milk is then heated and stirred before being placed into moulds to form the cheese wheels.

During the ageing process, which can last from four months to over four years, the affineur (cheese ager) must carefully calibrate the temperature and humidity to encourage the growth of the right bacteria for flavour development. This process gives Comté its distinctive notes of fruit, butter, caramel, celery, nutmeg, and pineapple.

It's a versatile cheese, pairing well with red and white wines, and can be used in cooking or eaten on its own

Comté is a versatile cheese that can be paired with both red and white wines, and can be used in cooking or eaten on its own.

When it comes to wine, Comté is a flexible choice. Its flavour profile, which includes nutty, buttery, fruity, and sweet notes, means it can be paired with either red or white wine. A Jura wine, such as a dry white or Vin Jaune, is a classic pairing.

In cooking, Comté is an excellent melting cheese and is often used in fondues, raclettes, and quiches. It can also be used in dishes such as vegetable gratins, risottos, and savoury crêpes. Its versatility means it can be substituted for other cheeses like Gruyere, fontina, or Parmesan. For example, younger Comté is ideal for cooking, while longer-aged batches are better for cheese boards.

When eaten on its own, Comté is a great snacking cheese and works well on a cheese platter. It is recommended to let it sit at room temperature for an hour before serving to bring out its best flavour.

Overall, Comté's versatility stems from its complex flavour profile and excellent melting properties, making it a popular choice for both cooking and snacking.

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