DESCRIPTION

Comte is a beautiful, cave-aged cheese made in Jura Massif section of France.  Most are aged for under a year, but our of each batch, an affineur carefully selects only the best wheels and then carefully ages them for another two and a half years.  For every 10 wheels, only 1 or 2 are of sufficient quality to even be able to be aged for longer.  The result is a concentration of all that is great in the classic semi-firm Comte.  To learn more about Comte click here!

ORIGIN

France

MILK TYPE

Cow

RAW MILK OR PASTEURIZED?

Raw milk.

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

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• Pairings - pitted green olives, dried figs, crackers and perhaps a dab of truffle honey.

SUBSTITUTES

Gruyere or a younger Comte

INGREDIENTS

Raw cow milk, lactic starter, salt, rennet (animal)