Comté AOP
Fruity and nutty, sometimes toasted or brothy depending on the wheel. Firm and melting.
- Origin
- Jura Mountains · Cow’s milk · Cooked pressed cheese
- Texture
- Firm and melting
The cheese at a glance
Fruity and nutty, sometimes toasted or brothy depending on the wheel.
- Milk
- Cow’s milk
- Family
- Cooked pressed cheese
- Intensity
- Medium
Prepare it well, without the jargon
Take out 30–45 minutes before tasting and cut only what you need to preserve the cheese.
- Inspect the cheese and rind before cutting: remove only packaging, wax or a rind identified as inedible. Natural rinds can often remain.
- Take only the amount you need out of the fridge. Cheese for tasting benefits from warming slightly; for a sauce, grate or finely slice so it melts without overheating.
- Use a clean, suitable knife: a thin blade for soft cheese, a sturdy knife or grater for hard cheese. Promptly refrigerate the remainder.
- Pressed cheese
- cheese whose curds are pressed to remove more whey and create a firmer texture.
- Set aside
- temporarily put aside for later use in the recipe.
- Ageing
- maturation period during which cheese develops its texture, rind and aromas.
- Allow to warm
- allow food to gradually become less cold before serving or cooking.
How it behaves in cooking
Melts and browns consistently; excellent grated, in sauce or cold.
AvoidAvoid high heat: grate or finely slice, then melt gradually to keep a smooth texture.
Quick Comté gougères
Total time · 30 min4 people
Weigh, grate or cut cheese before turning on the heat. Even cutting promotes uniform melting and prevents unnecessary prolonged cooking.
- 90 g Comté
- 75 g flour
- 2 eggs
- 12 cl water
- 40 g butter
- 1
Boil water and butter, add flour and dry the dough in the pan for one minute.
- 2
Off heat, add eggs one at a time, then grated Comté.
- 3
Form small mounds and bake for 20 minutes at 190 °C without opening the oven.
What to pair it with
Where to use it
Sixty cheeses to help you choose, pair and cook with confidence.
Discover their character, how they behave when heated and the pairings that bring out each cheese.