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The diversity of the landscape, and distinct terroir adds to the unique smell and taste of every Comté wheel that is produced in the area (and no two wheels are exactly alike!).. Comté cheese fondue is the specialty here—don't miss it! L'Anversis Table de Montagne is a artsy place whose menu is written on a chalkboard daily.
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From inside the mighty military fort, one may think there are infinite wheels of Comté cheese, that one could walk forever through the 90-pound beauties, stacked to the top of soaring ceilings on spruce boards for careful aging. The smell: stinging ammonia and briny sea. The place is humid and dark, the better for ripening cheese to perfection.
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Comté (French pronunciation:) is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France bordering Switzerland and sharing much of its cuisine. Comté has the highest production of all French Appellation d'origine contrôlée (AOC) cheeses, at around 66,500 tons annually. It is classified as an Alpine cheese. The cheese is made in discs, each between.
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Comté is a French AOC cheese— Appellation d'Origine Contrôlée. If a French cheese has this label, it's made under strict conditions determined by the French government. By French law, comté must be made with unpasteurized milk from Montbéliarde or French Simmental cows, in a specific region in France. Each wheel is about 80 pounds.
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Comté cheese is made in the Jura Massif region of eastern France from unpasteurized cow's milk. It is a semi-hard cheese, pale yellow in color, with a texture that ranges from open, supple, and grainy for younger cheeses to dense, firm, and crystalline for more aged cheeses. When aged, its flavor is nutty, smoky, fruity and sweet, while the.
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Comté cheese comes in different ages, ranging from 4 months to 24 months. The age of the cheese affects its flavor and texture, so choose the age that suits your taste. 3. Smell the cheese: Comté cheese should have a mild, nutty aroma. If it has a strong or unpleasant smell, it may be spoiled. 4. Check the texture:
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This cheese can't be made anywhere or with milk from any kind of cow; Comté is known for its unique smell and taste that is particularly associated with cows in the mountainous regions of eastern.
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All Comté is graded using a 20 point grading system. 15 points or higher denotes a labeling of "Comté Extra". We found it salty, mild, and lightly fruity with hazelnut and nutmeg flavors. This cheese works well in a fondue, as part of a cheese platter or in a hot, melted sandwich. It's also suitable for snacking or tossed as cubes in a salad.
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What is Comté cheese? Comté is a pressed semi-hard cheese from the Franche-Comté region of Eastern France, on the Swiss border. It has a dusty brown rind with a pale, creamy interior, and a mild, slightly sweet flavour. Comté was granted AOC status in 1952, which means that only cheeses from within a designated area, and that meet a set of.
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The flavor of Comté is a true symphony of nutty, fruity, and caramel notes, intertwined with hints of toasted hazelnuts and a subtle sweetness. As it ages, Comté develops more pronounced flavors and a delightful crystalline texture, adding depth and complexity to its character. Comté's wide popularity. Comté cheese is incredibly popular in.
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The Golden Essential of Every Cheeseboard. Comté is not just a cheese, it's a testament to centuries-old traditions, an emblem of the Franche-Comté region, and a sensory journey that traverses lush pastures, tranquil mountain cellars, and the skilled hands of local cheesemakers. Each wheel of Comté tells a story - a story of heritage.
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Comté is a thousand years old, but until the 1960s it was referred to as Gruyère. Comté comes from the Gruyère family of cheeses. Emmentale, often conflated with Gruyère, is an industrialised cheese that is 'matured' very rapidly, hence the lack of flavour, using gas and heat to create the holes.
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Coarse sea salt from Guérande, along with a yeast solution, is brushed onto the rind, making the wheels ready for aging. Taking full advantage of the surroundings, the cheese is aged in the cool and humid caves of the Alps. Absorbing the naturally filtered moisture from cracks in the walls, the Comté achieves its unique taste and aromatic.
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The Comté Aroma Wheel. 83 descriptor words are used to "officially" describe Comté (see above—'life-changing' isn't an official Comté descriptor, but that works too…) The flavors found in Comté come from factors that impact the cows (seasonality, diet) and those that impact the cheese (the cheesemaker's style, the aging time).
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Comté is highly prized for many reasons. It has an incredible depth of flavour that comes from the quality of the raw milk used to make it, as well as the expertise of the local cheesemakers. When the cheese has been pressed, it goes under the watchful gaze of the affineur, who is responsible for the ageing process.
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3. Munster - This cheese made mainly from milk from the Alsace, Lorraine and Franche-Comté regions, is referred to by some as a monster cheese (see what they did there) due to its particularly pungent smell. But the name actually comes from the small town of Munster where abbeys and monasteries have made the cheese since the middle ages.
