Toe-Curling Pleasure, Guaranteed
When you’re getting cozy with a little Comté, you know you’re in for a good time.
That’s because that shit is AOC (French for, essentially, “protected origin”).
In other words, if the label says “Comté,” it’s going to rock your world no matter where you find it.
In other words, if the label says “Comté,” it’s going to rock your world no matter where you find it.
You’ve probably had Swiss Gruyere, the cheese often found smothering French Onion soup or oozing out of Croque Madames.
Think of Comté as Gruyere’s French cousin: it’s very similar, but different because of its distinct terroir.
Think of Comté as Gruyere’s French cousin: it’s very similar, but different because of its distinct terroir.
It’s so complex and delicious—the kind of cheese that curd nerds obsess over.
Every wheel of Comté is dank, but some are extra special.
I especially like those made in the summer months,
when the cows are munching on fresh grasses, flowers, and herbs.
I especially like those made in the summer months,
when the cows are munching on fresh grasses, flowers, and herbs.
Because it’s a raw cheese, all those flavors shine through in the cheese.
Comté has given me some of my most intense flavorgasms with its tantalizing notes
of caramelized onions, juicy plums, leek quiche, new leather, candied hazelnuts,
of caramelized onions, juicy plums, leek quiche, new leather, candied hazelnuts,
tobacco leaves, and even bacon.
Comté with cherries and Effie’s oat cakes
Comté is the kind of cheese that leaves you satisfied all on its own,
but if you’re looking for a pairing, Comté gets along with
but if you’re looking for a pairing, Comté gets along with
Or just smear it with some da-yum fine honey.
About Comté PDO
What Kind of Cheese Am I? An Alpine cheese made with raw cow’s milk.
Where Am I From? The Jura region in France.
Three Words That Describe Me: Dependable, intricate, and suave.
Fun Fact About Me: There are 83 official descriptor words for my distinct flavors and aromas.
What Do I Smell Like? Brown butter, toasted hazelnuts, and herbal bouquets.
What Do I Feel Like? Firm, satin-y, and slightly crunchy.
What Do I Taste Like? A complex parade of flavors, including apricots, leeks, grass, leather, and chocolate.
Favorite Foods: If you want to get savory, make a spread with salami, mustard, pickles, and wheat crackers. For dessert, pair with fig jam. dark chocolate, candied nuts, and the best honey you’ve got.
Favorite Beverages: Champagne, rosé, and nearly any beer out there, especially farmhouse ales.
Where to Find Me: Nearly anywhere cheese is sold.
What I’ll Cost Ya: About $15-30 per pound, depending on age and quality.
Special thanks to Peterson Cheese for gifting me this sexy wedge of summer-milk Comté.
Cheesus be with you!
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