The diversity of Comté: a cheese for every season
Comté cheese is available in various degrees of ripeness, which differ in texture, flavour and colour. Depending on the ripening period, Comté develops different flavours, ranging from mild and nutty to strong and spicy.
Young Comté (4 to 6 months): This Comté has a light yellow colour and a smooth, still somewhat soft texture. It has a mild flavour with fine, buttery and nutty notes. Ideal for those who prefer a subtle cheese that is excellent in the kitchen, whether on a sandwich, in a salad or melted over vegetables.
Medium Comté (6 to 12 months): Comté becomes more intense in flavour as it matures. The texture becomes firmer and richer flavours of roasted nuts, caramelised onions and sometimes even a hint of fruity sweetness develop. This cheese goes perfectly with a glass of white wine and should not be missing from any cheese platter.
Aged Comté (12 to 24 months): The long matured Comté is a real treat for cheese connoisseurs. It has a deeper, golden colour and a firmer, slightly grainy texture. The flavours are powerful, with intense notes of roasted nuts and spices that leave a long aftertaste. This Comté is a delight on its own, combined with a full-bodied red wine or simply as an accompaniment to fresh baguette.
You can find delicious COMTÉ recipes in a handy format here! and lots of recipe films here!
The home of Comté: Franche-Comté
The Franche-Comté region is more than just the home of Comté; it is its soul. The unique climatic conditions and diverse vegetation of this region characterise the cheese. The region is known for its high mountains, deep forests and vast meadows where the Montbéliard cows graze, whose milk makes Comté possible in the first place. The traditional production and natural farming methods practised here ensure that every bite of Comté contains a piece of Franche-Comté.
Montbéliard cows: the milk suppliers
Only milk from Montbéliard cows, a robust breed that is perfectly adapted to the conditions of the region, is authorised for the production of Comté. These cows spend most of the year grazing on lush meadows – each cow is entitled to 1 hectare pastureland – where they eat a variety of grasses and herbs that later influence the flavours in Comté. In winter, they are fed hay harvested from the surrounding Jura meadows in the farm barns. Strict adherence to these feeding rules is essential, as fermented feed and silage are strictly prohibited – this is the only way to preserve the quality of the milk.
Family-run farms: the guardians of tradition
Around 2,500 family-run farms supply the milk for the production of Comté. These small farms with max. 50 cows work according to the principles of integrated farming, which emphasises sustainability and nature conservation. The close co-operation between the dairy farmers, master cheesemakers and maturing cellar masters guarantees that the Comté retains its exceptional quality. Every step of the production process, from milk collection to cheese-making and maturing, is carried out with the utmost care and dedication.
Comté is more than just a cheese; it is the result of centuries of traditional craftsmanship and a deep connection with nature. Whether mild or strong, young or old – there is a Comté to suit every taste. And with every bite, you can immerse yourself in the history and flavours of Franche-Comté. Bon appétit!
By loading the video, you agree to YouTube’s privacy policy.
Learn more
Contact
Email: info@comte.de
Web: https://www.comte.de/
Facebook: https://www.facebook.com/de.comte
Instagram: https://www.instagram.com/comte_kaese/
Editor’s Tip
If you are looking for a wine to go with your cheese, you have to stop by St. Antony and check their wines!
