Comte Cheese

Cheese is one of the most versatile foods you can cook with and is always something we have in abundance. There is nothing I love more that putting together a meat and cheese board for a lazy lunch on the weekend.

condiments for Comte cheese

I would categorise the Other Half and I as blue, creamy and smelly cheese lovers so pretty well suited to French cheeses. I have to admit before this post I had not tried Comte before, but had tried Morbier which is made in the same area.

If I had to describe Comte, I would say it has a richer flavour than a traditional mature cheddar. From our tastings we found the more mature the cheese the more complex the flavour.

36 month matured Comte

Comté cheese is only made in the Massif du Jura region of France and has been made there for over 1,000 years. Only made the milk of Montbéliarde and French Simmental cows are used to make Comte.

Comté’s methods of production are still based on the original co-operative approach and artisan traditions.

Comte is crafted in around 160 small village fruitières, usually situated in the centre of the village. Each fruitière receives milk from their dedicated dairy farms, situated within an eight mile radius to guarantee its absolute freshness.

The cheese wheels are pre-ripened for a few weeks before moving to one of the 16 maturing cellars.

Here the affineurs look after them for 4 to 18 months or more; regularly turning, salting and rubbing each one with brine solution. Over time a crust appears and every Comté wheel develops its unique smooth texture, rich colour and delicious range of flavours.

We were sent some 36, 24 and 12 month aged Comte and decided to try out some different parings.

Fortuitously, the last cheese club ( blog post coming soon) featured Comte cheese so we picked Nick’s brains on what would be a good pairing for our Comte, he suggested cider and that got us thinking…..

We tried an amazing cider ice wine at Latitude’s 5th birthday party so thought that would be as good a place than any to start.

12 month

Out of the three we sampled this one had a sweeter taste. To be honest, most of this cheese we just ate on its own.

We did however leave a bit to have with some olive bread, balsamic vinegar dip and caramelised onion chutney (Bracken Hill).

12 month matured Comte



24 month
This has more of a complex flavour and was well suited to the apple chutney (Bracken Hill). I also made some Cheese on toast this this cheese with the addition of a sliver of Chipper Jam (The Harrogate Preserve Co)

24 month matured Comte

36 month
This was by far my favourite of the three, it had a really grainy texture to it and was the perfect accompaniment to our Apple Ice Wine.

Apple Ice wine

Neige apple ice wine can be purchased at Latitude wine

Millies have a great offer on Bracken Hall preserves and chutneys three for £7.50

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