Origin of Comté
Comté cheese is a French cheese with a Protected Designation of Origin (AOP), produced in the Jura region for over 1,000 years. Its history dates back to medieval times, when mountain farmers joined forces to produce large wheels of cheese that could be stored for months.
Preparation of the Comté
Comté is produced exclusively with raw milk from Montbéliarde and Simmental cows. Each wheel weighs between 30 and 40 kg and is aged in cellars under strict conditions. During maturation, the cheese is brushed and turned regularly to develop its unique flavor.
Differences between Comté types
Comté varies in flavor depending on its maturation period:
- 6 months: Smooth and creamy flavor, with notes of butter and hazelnuts.
- 12 months: More aromatic, with nuances of dried fruits and a firmer texture.
- 18 months: Increasing intensity, with hints of caramel and spices.
- 24 months: Complex and deep flavor, with tyrosine crystals that provide a characteristic crunch.
- 36 months: Great richness of taste, toasted notes and persistence in the mouth.
Pairings with Comté
Comté pairs perfectly with different wines depending on their ripeness:
- White wines: Jura Chardonnay, Savagnin or a good Riesling.
- Red wines: light Pinot Noir or Gamay.
- Fortified wines: A Vin Jaune from the Jura for an exceptional pairing.
Recipes with Comté
- Comté Fondue: A mixture of Comté melted with white wine and garlic, perfect for sharing.
- Comté and spinach quiche: A delicious combination for a light lunch.
- Potato gratin with Comté: Tender potatoes covered with a layer of melted cheese.
- Comté Soufflé: Light and fluffy, ideal as a sophisticated starter.
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