Comté Cheese from France – A Guide

Comté is a celebrated French cheese from the Jura Massif region. It holds Appellation d’Origine Protégée status, ensuring its production follows strict traditional methods. This firm, cooked, pressed cheese is made exclusively from the raw milk of Montbéliarde or French Simmental cows. Its flavor profile is complex and varies significantly with age, offering notes of fruit, nuts, and caramel. Comté is a staple on cheese boards and a versatile ingredient in gourmet cooking.

Distinctive Features

Comté cheeses are large, weighing between 30 and 70 kilograms. They have a firm, dense texture that can range from supple and smooth in younger wheels to crystalline and crumbly in well-aged examples. The interior paste, known as the pâte, exhibits a warm, ivory to pale yellow color. Its natural rind is hard, dry, and typically a greyish-beige hue, often bearing the marks of the cloth used during pressing.

The cheese’s moisture content is relatively low due to the cooking and pressing stages. This process gives Comté its excellent aging potential, from a minimum of four months to over 24 months. The aroma is rich and inviting, with scents of fresh milk, butter, and toasted nuts. Each wheel develops a unique flavor profile, influenced by its specific terroir, the cows’ diet, and the skill of the affineur.

Comté Varieties

The primary classification for Comté is based on its age profile. A young Comté, aged between 4 and 8 months, is mild, creamy, and lactic. A Comté aged 8 to 12 months develops more pronounced nutty and fruity characteristics. An extra-comté, aged for 16 months or more, boasts intense, complex flavors with savory and crystalline notes.

While the base recipe is strictly regulated, subtle variations exist. These differences arise from the specific fruitière, or dairy, where the milk is collected and the cheese is initially made. The affineur, who matures the cheese, also imparts a signature style through their aging conditions. The summer milk from cows grazing on high-altitude flower-filled pastures often yields a more aromatic and complex cheese than winter milk.

History and Traditions

Comté production dates back to the 12th century in the Franche-Comté region. Its creation was a practical solution for preserving the nutrient-rich milk from the area’s remote mountain farms. The system of fruitières was established, where several farmers would pool their milk to produce these large wheels of cheese collectively. This cooperative model remains the backbone of Comté production today.

The region is also famous for its other culinary treasures, including Vin Jaune and other Jura wines. The tradition of affineurs, or cheese agers, is deeply respected, with their cellars being considered libraries of flavor. Every wheel of Comté is graded on a 20-point scale by a jury of experts before sale, assessing its appearance, texture, and taste. This rigorous quality control ensures that only the best cheeses bear the Comté name.

Production Process

The process begins within 24 hours of milking Montbéliarde or French Simmental cows. The raw milk is gently warmed in large copper vats. Natural whey starter and rennet are added to coagulate the milk into a curd. This curd is then cut into tiny rice-sized grains and slowly cooked to about 53°C, which expels whey and concentrates the solids.

The cooked curds are hooped into large moulds and pressed for several hours. The young cheeses are then brined in a salt bath for up to 24 hours to form the rind and enhance preservation. They are transferred to aging cellars for a minimum of four months. Affineurs regularly turn and salt the cheeses by hand, brushing them to encourage the development of the natural rind.

Wine or Beverage Pairings

Regional pairings are highly recommended for an authentic experience. A dry, nutty Vin Jaune from the Jura is a classic and sublime match for a mature Comté. A lighter, fruitier Arbois Poulsard red wine complements a younger, creamier Comté beautifully. Local white wines like Savagnin also pair wonderfully, cutting through the cheese’s richness.

Beyond local wines, other beverages create excellent pairings. A rich, malty Belgian Tripel or a French Bière de Garde can mirror the cheese’s nutty complexity. For a non-alcoholic option, a dry apple cider or a slightly sweet pear juice provides a refreshing contrast. A full-bodied white wine like an oaked Chardonnay from Burgundy is also a superb international choice.

Suitable Fruit and Vegetables

Fresh and dried fruits offer a wonderful sweet contrast to Comté’s savory notes. Slices of crisp apple or juicy pear are timeless accompaniments. Dried figs, apricots, and raisins concentrate the fruit sugars, creating a more intense flavor pairing. A handful of walnuts or almonds echoes the nutty characteristics inherent in the cheese itself.

Certain vegetables can also be served alongside Comté. Lightly blanched green beans or asparagus spears make a fresh and elegant combination. A small salad of bitter greens like frisée or radicchio with a simple vinaigrette provides a pleasant bitter counterpoint. For a cooked option, caramelized onions or roasted fennel become sweet and soft, melding perfectly with the cheese’s flavor.

Suitable Meat and Fish dishes

Comté is a fantastic melting cheese, making it ideal for enriching meat dishes. It is the key ingredient in a classic French croque-monsieur sandwich. Grated Comté creates a delicious golden crust on a baked ham or chicken cordon bleu. It can also be stirred into a creamy sauce for serving over roasted pork or veal.

For fish, Comté adds a savory depth without overpowering delicate flavors. A light grating over a creamy seafood gratin, such as scallops or cod, adds a wonderful nutty flavor. It can be incorporated into a stuffing for large white fish like trout or baked into savory gougères to serve alongside smoked salmon. Its versatility allows it to enhance both simple and complex dishes.

Presentation

Remove Comté from the refrigerator at least one hour before serving. This allows it to reach its ideal tasting temperature of around 18-20°C. At this temperature, the fats in the cheese soften, releasing its full aromatic potential and making the texture perfectly supple. Never serve cheese straight from the cold fridge.

Present Comté on a large wooden board or a slate plate to showcase its color. Include a separate cheese knife for serving, ideally a wide, flat knife designed for hard cheeses. For eating, provide each guest with their own small knife or cheese fork. Arrange different ages of Comté together to allow for a comparative tasting experience.

Recipe Ideas

Comté and Caramelized Onion Tart

This savory tart makes an elegant starter or a light main course. The sweetness of slowly cooked onions perfectly balances the salty, nutty flavor of the Comté. It is a fantastic dish for a lunch party or a sophisticated picnic. The recipe highlights the cheese’s excellent melting qualities.

You can prepare the elements ahead of time for easy assembly. Use a store-bought puff pastry for a quick version or make your own shortcrust for a more traditional result. Serve the tart warm or at room temperature with a simple green salad on the side. It is a sure crowd-pleaser that celebrates the flavor of Comté.

• 1 sheet of puff pastry
• 2 large onions, thinly sliced
• 2 tbsp butter
• 1 tsp brown sugar
• 150g Comté cheese, grated
• 2 eggs
• 100ml crème fraîche
• Salt and black pepper to taste
• Fresh thyme leaves

1. Preheat oven to 200°C. Melt butter in a pan and cook onions with sugar over low heat for 25 minutes until soft and caramelized. Allow to cool.
2. Roll out the pastry and line a tart tin. Prick the base with a fork and blind bake for 15 minutes.
3. Whisk together eggs and crème fraîche. Season with salt and pepper.
4. Spread the caramelized onions over the pastry base. Sprinkle with grated Comté and thyme.
5. Pour the egg mixture over the top. Bake for 20-25 minutes until golden and set.

Classic Comté Soufflé

A Comté soufflé is the ultimate test of a cook’s skill and a magnificent way to enjoy this cheese. Its airy, light texture and intense cheesy flavor are incredibly satisfying. This dish is perfect for a special occasion or a romantic dinner. It demonstrates the cheese’s ability to create a smooth, flavorful béchamel sauce.

Do not be intimidated by the soufflé’s reputation. The key is to properly butter and coat the ramekins and to fold the egg whites gently. Serve the soufflé immediately straight from the oven for the most dramatic presentation. Your guests will be impressed by this classic French masterpiece.

• 40g butter, plus extra for greasing
• 40g plain flour
• 300ml whole milk, warmed
• 100g Comté cheese, finely grated
• 4 large eggs, separated
• Pinch of nutmeg
• Salt and white pepper
• Parmesan cheese for dusting ramekins

1. Preheat oven to 190°C. Generously butter 4 ramekins and dust with grated Parmesan.
2. Melt butter in a saucepan, whisk in flour and cook for 1 minute. Gradually whisk in warm milk until smooth and thick.
3. Remove from heat and stir in Comté, egg yolks, nutmeg, salt, and pepper.
4. In a clean bowl, whisk egg whites to stiff peaks. Gently fold one-third into the cheese mixture, then fold in the rest.
5. Divide mixture between ramekins. Run your thumb around the inside rim. Bake for 18-20 minutes until well-risen and golden. Serve immediately.

Similar Cheeses and Alternatives

Beaufort, another French AOP cheese from the Alps, is a close relative to Comté. It is also a large, cooked, pressed cheese made from raw cow’s milk, but it has a noticeably smoother, creamier texture and a fruitier, less nutty flavor profile. Gruyère from Switzerland shares a similar production method and aging potential, though it often has a slightly saltier taste and smaller holes. For a slightly more affordable alternative, consider Emmental, which is milder and has the characteristic large holes, but lacks the depth of flavor found in a well-aged Comté. These cheeses can often be used interchangeably in cooking, though each will impart its own unique character to a dish.

Comté cheese: Questions and answers