ave. 350 g (+/-)
The main aromatic flavours of comté that delicately linger on the palate are a balance of brown-butter and roasted-nut aromas and a sweet finish of a blend of fruity and savory with undertones of nutty, smokey, and salty. It has pale yellow interior, dusty-brown rind, and a texture that can vary from supple, firm, smooth to grainy, crystalline. Shaped in discs measuring between 40-70 cm and 10 cm in height.
Considered one of the top finest cheeses in the world, the cheddar of France, loved by many, Comté is produced in Jura Massif region in France with AOP seal (protected designation of origin, one of the first few cheeses). Matured between 4-24 months in special caves where it gets the unique texture, color and taste.
Type: semi-hard, artisan
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 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
Cheese board: Black Jack Cheddar - Gruyère - Comté
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 high amoung of zinc as well that is good for the immunity. It is a good source of protein with varied amino acids, vitamin A and selenium.
Ingredients: Unpasteurized cow's milk, cheese cultures, salt.
*allergen information: contains milk
Storage: Wrap and store in covered container in refrigerator at 4 °C or lower.
Shelf Life: 50 days
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
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 the 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!