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Comté and Comté Reserve AOC
Comté and Comté Reserve AOC
General information: Origin: Franche-Comté Cheese group: Pressed, uncooked cheeses Milk type: Cow's milk Strength: Mild
Description: Comté was the very first cheese to gain French AOC status, protecting its origins, manufacturing and maturing methods. Made only from the milk of the Montbeliard cow in the eastern region of the Jura, it’s sold at various stages of maturity. And right now is the time to discover Comté’s older brother. The Comté Reserve currently on cheese counters is at least 22 months old and some can be three-years old, making this easily the oldest cheeses found in France.
The huge mouth-packing flavour of Comté Reserve is nutty and rich but clean, with the added frisson of the occasional crystalline explosion in your mouth that comes only with extended maturity. The fruity aftertaste stays on the palate for ages. Excellent just by itself, with salads and pasta salads, and in picnic wraps, rolls and sandwiches with a crisp apple.
For a genuinely different Frencheese accent in hot foods add Comté Reserve in cubes with finely sliced garlic to mashed potato, stuff it into thickly sliced baked potatoes with crumbled crisp bacon, use it sliced in any toasted sandwich (especially with smoked ham), toss cubes into hot pasta or use it in baked pasta and potato dishes.
General information: Origin: Franche-Comté Cheese group: Pressed, uncooked cheeses Milk type: Cow's milk Strength: Mild
Description: Comté was the very first cheese to gain French AOC status, protecting its origins, manufacturing and maturing methods. Made only from the milk of the Montbeliard cow in the eastern region of the Jura, it’s sold at various stages of maturity. And right now is the time to discover Comté’s older brother. The Comté Reserve currently on cheese counters is at least 22 months old and some can be three-years old, making this easily the oldest cheeses found in France.
The huge mouth-packing flavour of Comté Reserve is nutty and rich but clean, with the added frisson of the occasional crystalline explosion in your mouth that comes only with extended maturity. The fruity aftertaste stays on the palate for ages. Excellent just by itself, with salads and pasta salads, and in picnic wraps, rolls and sandwiches with a crisp apple.
For a genuinely different Frencheese accent in hot foods add Comté Reserve in cubes with finely sliced garlic to mashed potato, stuff it into thickly sliced baked potatoes with crumbled crisp bacon, use it sliced in any toasted sandwich (especially with smoked ham), toss cubes into hot pasta or use it in baked pasta and potato dishes.
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