The diversity of Comté: a cheese for every season
Comté cheese is available in various degrees of ripeness, which differ in texture, flavour and colour. Depending on the ripening time , Comté develops different flavours, flavours that range from mild and nutty to strong and spicy.
Young Comté (4 to 6 months): This Comté has a light yellow colour and a smooth, still somewhat soft texture. It has a mild flavour with fine, buttery and nutty notes. Ideal for those who prefer a subtle cheese, which is excellent for use in the kitchen, be it on a sandwich, in a salad or melted over vegetables.
Medium Comté (6 to 12 months): As the Comté matures , its flavour becomes more intense . The texture becomes firmer and richer flavours of roasted nuts develop, caramelised onions and sometimes even a hint of fruity sweetness. This cheese goes perfectly with a glass of white wine or a cheese platter.
Aged Comté (12 to 24 months): The long matured Comté is a real treat for cheese connoisseurs. It has a deeper, golden colour and a firmer, slightly grainy texture. The flavours are powerful, with intense notes of roasted nuts and spices that leave a long aftertaste. This Comté is a pure delight, combined with a full-bodied red wine or simply as an accompaniment to fresh baguette.
You can find delicious COMTÉ recipes in a handy format here! and lots of recipe films here!
Home of the Comté: Franche-Comté
The Franche-Comté region is more than just the home of Comté; it is its soul. The unique climatic conditions and diverse vegetation of this area characterise the cheese. The region is known for its high mountains, deep forests and vast meadows where the Montbéliard cows graze, whose milk makes Comté possible in the first place. The traditional production and natural farming methods practised here ensure that every bite of Comté contains a piece of Franche-Comté.
The Montbéliard cows: the suppliers of milk
Only milk from Montbéliard cows is authorisedfor the production of Comté, a robust breed that is perfectly adapted to the conditions of the region. These cows spend most of the year grazing on lush meadows – each cow is entitled to 1 Hectare pastureland – where they eat a variety of grasses and herbs, which later influence the flavours in the Comté. In winter, they are fed hay in the stables of the farms, harvested from the surrounding Jura meadows. Strict adherence to these feeding rules is essential, as fermented feed and silage are strictly prohibited – this is the only way to maintain the quality of the milk.
Family-run businesses: the guardians of tradition
Around 2,500 family-run farms supply the milk for the production of Comté. These small farms with max. 50 cows work according to the principles of integrated farming, which emphasises sustainability and nature conservation. The close co-operation between the dairy farmers, master cheesemakers and maturing cellar masters guarantees that the Comté retains its exceptional quality. Every step of the production process, from milk extraction to cheese-making and maturing, is carried out with the utmost care and dedication.
Comté is more than just a cheese; it is the result of centuries of traditional craftsmanship and a deep connection with nature. Whether mild or strong, young or old – there is a Comté to suit every taste. And with every bite , you can immerse yourself in the history and flavours of Franche-Comté. Enjoy your meal!
Contact
Email: info@comte.de
Web: https://www.comte.de/
Facebook: https://www.facebook.com/de.comte
Instagram: https://www.instagram.com/comte_kaese/
Editor’s Tip
Looking for the right wine to go with your cheese? Stop by St. Antony and check their wines!
