Comté is lovingly crafted in the French Jura Massif region in a method that has remained unchanged for centuries. Extremely popular in France, Comté is fast becoming a staple of the British cheeseboard too, and can be used in British cooking all year round: from savoury pies, to creamy, cheesy desserts.
A prestigious cheese like Comté requires excellent milk, which is why Comté cows are authorised exclusively from the Montbéliarde and French Simmental breeds. With each cow given a whole hectare of pasture land in the summer months, they are free to feed on a delicious natural grass diet. Today, Comté’s methods of production are still based on the original co-operative approach and artisan traditions that it was founded on over 1,000 years ago. Due to its distinctive nature, cultural value and economic importance for the region, Comté was deservedly granted Appellation d’Origine Contrôlée (AOC) status in 1958. Comté cheese is adored by respected and revered chefs all over the world.
With its array of delicious flavours, Comté’s a perfect addition to so many mouth watering dishes. Its ability to melt easily means it can be added to all kinds of recipes, giving every single one of them a naturally unique flavour.
Visit them at Taste where samples will be available for three different ages of Comté, demonstrating the differences in taste. Recipe cards will also be available to inspire your cooking and add a French flare to your cooking this festive period.