Comté
A hard, aged cheese made from raw cow's milk in the Jura region of France. With its nutty, sweet-caramelized flavor, it's a relative of Gruyère, suited both to the table and for melting.
What Is Comté?
Comté is a firm, aged cheese made from raw cow's milk in the Jura mountains region of France. It's produced in large wheels and aged for months (sometimes years), and is protected by a geographical indication.
Belonging to the gruyère family, comté develops a nutty, sweetish, caramelized, and sometimes crystalline texture depending on its aging time. It's highly prized both as a table cheese and for melted dishes like fondue and gratin.
Nutritional Values of Comté
Like firm mountain cheeses, comté contains approximately 410 kcal of energy per 100 grams, very high protein and calcium, and noticeable fat; values are given approximately from a similar gruyère profile. Since it's a firm cheese with low water content, its nutrient density is high.
What Are the Benefits of Comté?
With its high calcium, protein, and B12 content, comté can be considered part of a balanced diet. Since its calorie and fat ratio is high, moderate consumption is recommended.
This information is general; comté is a food, not a substitute for medical treatment.
How to Choose Comté?
Quality comté is cheese with an ivory-yellowish body, firm texture, and a nutty-sweetish smell. Longer-aged samples are darker colored and have a more intense taste.
- Body should be ivory-yellowish, firm-textured
- Small "eyes" and crystals can be a sign of maturity
- Odor should be nutty-sweetish, not sharp-sour
How to Store Comté?
Comté is stored in the refrigerator, wrapped in wax paper, for several weeks; being a firm cheese, it keeps longer than soft cheeses. The cut surface should be protected with paper.
Using Comté in the Kitchen
Comté is used both directly as a table cheese and melted in dishes like fondue, gratin, quiche, and toast; its good melting structure makes it ideal for hot dishes.
Comté Fondue
Grated comté is melted at low heat with white wine and a bit of starch to make fondue; pieces of bread are dipped into this creamy cheese and eaten.
Where Is Comté Used?
Fondue, gratin, quiche, toast, onion soup, and cheese boards are comté's most common uses.
Which Recipes Use Comté?
Comté fondue, comté gratin, quiche lorraine, and French onion soup are its best-known uses.
Frequently Asked Questions
Are comté and gruyère the same?
Both are firm mountain cheeses of the same family; gruyère is Swiss, comté is of French Jura origin. Although their tastes are similar, comté is generally considered a bit more nutty-sweetish.
What are the crystals inside comté?
These small crystals that form in long-aged firm cheeses are mostly amino acid deposits; they're not a flaw but a sign of maturity and flavor.
What pairs well with comté?
It pairs very well with walnut, apple, pear, dried fruit, and crusty bread; its nutty taste is balanced by these flavors.
Is comté's rind eaten?
Its natural rind is generally not eaten; however, clean rind pieces can be used in cooking to add flavor to soups and sauces.
How many months does comté age?
It's aged for at least a few months; those aged longer (a year or more) are darker colored and have a more intense taste.