Comté
Comté is one of the most produced and eaten French cheeses. With the Beaufort, the top league of cooked hard cheeses. The Comté is at home in the French Alps in Franche—Comté. In order to receive the AOP seal, strict rules must be observed. Among other things, the cow breed must be either Montbéliard or Simmental française, the feed must be from the region, silo is not allowed. The cheese is sold in different ages. The minimum is 4 months.
Interesting
Comté goes through a rigorous testing procedure. Every loaf that leaves the aging cellar is tasted and given a rating. 15-20 points will be awarded a green Comté Extra banderole. 13-15 points results in a brown banderole. Underneath, the cheese must not be called Comté and is marked with a grid in the rind.
Bread
A rustique country bread or classic baguette
Eat
cheese at room temperature. Nuts, especially walnuts, are perfect. The older the cheese, the more dominant its taste. This must also be taken into account in the order of a cheese board
Drink
A light red wine or a fine white wine go very well. Those who want to stay in the production region should try a Vin Jaune du Jura. A beer always goes well with cheese from the mountains.
Cheese family: Hard cheese heated
Further Information
https://www.comte.com/
