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Comte
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Comte

Comté (also called Gruyère de Comté or Comte Fort Saint Antoine) is a French cheese produced in the Jura Massif region of Eastern France. The unpasteurized cow's milk used is mainly from Montbeliarde Cattle or French simmental (or cross breeds of the two). This hard mountain cheese is matured to perfection in the silence and darkness of special caves where the cheese gets its unique taste, texture and color. There are several maturing cellars in the region where Comté is ripened for a minimum of 4 months to 18 or 24 months. A few times, Comté gets its name from the cellar where it has ripened such as Comté Fort Saint-Antoine.

Comté was one of the first few cheeses to receive an AOC (Appellation d'origine controlee) status in 1958. It is one of the most popular AOC cheeses in France with around 40,000 tones of annual production.

Considered one of the finest cheeses in the world, a wedge of Comte reveals a pale yellow interior and a texture that can vary from silky, flabby to crystalline.

There are practically 83 flavors, which can be savored while tasting Comté. But the main aromatic flavors that delicately linger on the palate are a balance of brown-butter and roasted-nut aromas and a sweet finish.

Its ability to melt easily means Comté goes well with many recipes right from fondues to Croque Monsieur. The cheese pairs well with Rhone reds, a Palo Cortado or off-dry Amontillado sherry from Spain.

  • Made from cow's milk
  • Country of origin: France
  • Region: Jura Massif
  • Synonyms: Gruyère de Comté, Gruyere de Comte
  • Alternative spellings: Comté, Comte Fort Saint Antoine
  • Type: hard, artisan
  • Fat content: 45%
  • Texture: dense, firm, grainy, open, smooth and supple
  • Rind: natural
  • Color: pale yellow

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