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The diversity of the landscape, and distinct terroir adds to the unique smell and taste of every Comté wheel that is produced in the area (and no two wheels are exactly alike!).. Comté cheese fondue is the specialty here—don't miss it! L'Anversis Table de Montagne is a artsy place whose menu is written on a chalkboard daily.
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All Comté is graded using a 20 point grading system. 15 points or higher denotes a labeling of "Comté Extra". We found it salty, mild, and lightly fruity with hazelnut and nutmeg flavors. This cheese works well in a fondue, as part of a cheese platter or in a hot, melted sandwich. It's also suitable for snacking or tossed as cubes in a salad.
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This cheese can't be made anywhere or with milk from any kind of cow; Comté is known for its unique smell and taste that is particularly associated with cows in the mountainous regions of eastern.
What Are These Cheeses?
Comté is a French AOC cheese— Appellation d'Origine Contrôlée. If a French cheese has this label, it's made under strict conditions determined by the French government. By French law, comté must be made with unpasteurized milk from Montbéliarde or French Simmental cows, in a specific region in France. Each wheel is about 80 pounds.
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Coarse sea salt from Guérande, along with a yeast solution, is brushed onto the rind, making the wheels ready for aging. Taking full advantage of the surroundings, the cheese is aged in the cool and humid caves of the Alps. Absorbing the naturally filtered moisture from cracks in the walls, the Comté achieves its unique taste and aromatic.
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What is Comté cheese? Comté is a pressed semi-hard cheese from the Franche-Comté region of Eastern France, on the Swiss border. It has a dusty brown rind with a pale, creamy interior, and a mild, slightly sweet flavour. Comté was granted AOC status in 1952, which means that only cheeses from within a designated area, and that meet a set of.
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Together, we make fondue, Comté bubbling in a boozy fashion in a thick copper pan. Much liquor is added. Fondue hot and ready, bread cut and all manner of eggy tartlets sliced, we dine. A large rösti topped with slivers of sausage is a favourite. To drink, we're given Vin Jaune, the typical white wine made in the Jura.
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Smell. How a cheese smells is not only the best indicator of its quality before you put it into your mouth but also one of the best ways to determine whether your cheese is still safe to eat. If a mild cheese, like Monterey Jack or American, smells strong, like blue cheese or Limburger, then it's time to throw it away.
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Comté is a thousand years old, but until the 1960s it was referred to as Gruyère. Comté comes from the Gruyère family of cheeses. Emmentale, often conflated with Gruyère, is an industrialised cheese that is 'matured' very rapidly, hence the lack of flavour, using gas and heat to create the holes.
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The flavor of Comté is a true symphony of nutty, fruity, and caramel notes, intertwined with hints of toasted hazelnuts and a subtle sweetness. As it ages, Comté develops more pronounced flavors and a delightful crystalline texture, adding depth and complexity to its character. Comté's wide popularity. Comté cheese is incredibly popular in.
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From inside the mighty military fort, one may think there are infinite wheels of Comté cheese, that one could walk forever through the 90-pound beauties, stacked to the top of soaring ceilings on spruce boards for careful aging. The smell: stinging ammonia and briny sea. The place is humid and dark, the better for ripening cheese to perfection.
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Comté (French pronunciation:) is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France bordering Switzerland and sharing much of its cuisine. Comté has the highest production of all French Appellation d'origine contrôlée (AOC) cheeses, at around 66,500 tons annually. It is classified as an Alpine cheese. The cheese is made in discs, each between.
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The first thing that hits you when you walk into a ripening cave is the incredibly strong, every sharp odor, that zooms right up your nostrils. (There are sixteen ripening caves for Comté in the Jura.) Aside from instant sinus cleansing, the smell invades your senses with a combination of yeast, ammonia, and mold.
Do you smell the cookies?
Comté cheese is made in the Jura Massif region of eastern France from unpasteurized cow's milk. It is a semi-hard cheese, pale yellow in color, with a texture that ranges from open, supple, and grainy for younger cheeses to dense, firm, and crystalline for more aged cheeses. When aged, its flavor is nutty, smoky, fruity and sweet, while the.
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3. Munster - This cheese made mainly from milk from the Alsace, Lorraine and Franche-Comté regions, is referred to by some as a monster cheese (see what they did there) due to its particularly pungent smell. But the name actually comes from the small town of Munster where abbeys and monasteries have made the cheese since the middle ages.
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Comté cheese comes in different ages, ranging from 4 months to 24 months. The age of the cheese affects its flavor and texture, so choose the age that suits your taste. 3. Smell the cheese: Comté cheese should have a mild, nutty aroma. If it has a strong or unpleasant smell, it may be spoiled. 4. Check the texture:
