Comte, or Gruyere de Comte, has buttery, nuttiness and earth with a slight funky note and a saliva-inducing savory-ness. Comte has a faint piquancy, like other alpine cheeses, but it is more subdued than Gruyere. Excellent on a cheese board or grated over vegetables au gratin. The great French alpine cheese, and the best selling AOC cheese in France, Comte is a national treasure made high in the Jura mountains. The cheese itself is a distillation of centuries of development in cheese culture.
Comte is a great addition to any cheese board paired with nuts and dried fruits. The rich sweet undertones adore medium bodied reds and full whites as well as dry ciders and lagers. Comte melts like a dream and is sensational in fondue, melted over burgers or in an extraordinary grilled cheese like the classic Croque Madame or Monsieur.
How Comte Is Made
Raw cow’s milk from the Loire Valley makes this rich cheese a perfect match for full bodied and oaky white wines and ales. Aged 12-18 months until creamy and smooth. Aged until mild and slightly sweet, this yellow toned cheese is a true marriage of technique, tradition and subtlety. From the initial boil in copper vats to the pressing of the cheese, the AOC makes sure that real Comte, also known as Gruyere, holds up to its own standards and traditions. Pressed into large wheels, usually around 90 pounds, this raw pasture fed cows milk cheese is lush and bright simultaneously.