How to Serve:
- your everyday versatile table cheese
- nice melt to make fondues
- the cheese to your Croque Monsieur or mac and cheese
- great as a snack with or without crackers
- blends well with salads
- folds easily with eggs
Wine pairing: White wines of Jura, Châteauneuf du Pape, wines from the Loire Valley, red Bordeaux, champagnes
Cheese and fruit platter: figs, dried fruits, nuts, toasted hazelnuts, sweet pickles, preserved walnuts, fruitcake
Cheeseboard: Black Jack Cheddar - Gruyère - Comté
Recipe Suggestion:
Comté Soufflé
Ingredients
3 tbsp butter, softened
2 tbsp Parmesan cheese, grated
3 tbsp all-purpose flour
3/4 cups milk
3 eggs (separated)
a pinch of cinnamon
a pinch of ginger powder
Salt and ground black pepper
1 cup Comte cheese, grated
1 tsp lemon juice
Directions
Preheat the oven.
Take out a large soufflé dish and brush the interior with a tablespoon of softened butter.
Sprinkle the parmesan over the dish to coat the bottom and the sides.
In a pan, melt the remaining butter over medium heat.
Add in the flour and whisk stirring constantly for one minute.
Gradually add the milk into the mixture, cook, and stir constantly until it thickens.
Remove from the heat and sprinkle mixture with salt and ground black pepper, cinnamon, ginger powder, comté cheese, and egg yolks.
In another bowl, beat the egg whites and lemon juice until they form stiff peaks.
Spoon some egg whites into the cheese mixture and stir gently.
Then gently fold the rest of the egg whites into the soufflé batter.
Pour the mixture into the soufflé dish.
Bake for 25-30 minutes, or until the soufflé is puffed with golden brown color.
Serve immediately and enjoy!
Unpasteurized cow's milk, cheese cultures, salt.
*Allergen information: contains milk
Health Benefits:
Your source of dairy for a healthy balanced diet. Comté is an excellent source of calcium and phosphorous, which are very good for the health of bones and teeth. It has a high amount of zinc as well that is good for immunity. It is a good source of protein with varied amino acids, vitamin A and selenium.
Storage: Wrap and store in a covered container in the refrigerator at 4 °C or lower.
Shelf Life: 50 days
