![]() It is always a shame to hear Comté cheese presented using the usual descriptives fruity, salty, mild, perhaps this cheese has more to give than the usual cheese, instead it conjures up emotions and experiences of its place and process of fabrication. Two Comté cheeses that are said to be mild can each offer something completely different. Some are more salty than others, some are very mild or milky, others are rich with a roasted flavour, there is never a unique word to describe the subtlty of each aromatic bouquet. It is difficult to describe in so little words the incredible diversity of the taste which characterises the Comté cheese. The summer Comté has diverse and fruity aromas, the winter Comté, with its light colour is characterised by its nutty, earthy, and roasted flavours. The duration of the maturing process can vary, which means that it is possible to get hold of the cheese at any time of year. It has a straight, rounded heel and weighs between 30 and 48kg. The whole cheese (called the 'meule') is in a cylindrical shape with a height of between 8 and 13 cm. The rind, grainy on the surface can be golden yellow to brown. The system of exploitation of the milk is extensive. Fermented fodder is not permitted for the herds of dairy cows. The cows are fed exclusively on grass and hay. The Comté cheese is artisan made, from raw milk, from the milk of the Montbéliarde and French Simmentale breeds of cow. ![]() ![]() Belonging to the family of gruyères cheeses, which are cooked, pressed cheeses, the Comté cheese is a raw, cow's milk cheese which is particularly creamy with a supple and unctious texture.
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