What is Comte

The History of Comté Cheese

Origins and Development

Comté cheese, a cornerstone of French gastronomy, has a rich history that dates back to the 12th century. Originating from the Jura Massif region in eastern France, particularly in the departments of Jura, Doubs, and Ain, Comté was initially crafted as a means of preserving milk and facilitating its transportation across the rugged terrain. This cheese is a type of Gruyère, known for its production in cooperatives called “fruitières,” which were first established in the 13th century.

Production Techniques

The traditional methods of producing Comté have been carefully preserved and passed down through generations. The process begins with raw cow’s milk from Montbéliard and Simmental breeds of cows. The milk is heated and then curdled using rennet. The curds are pressed into wheels and aged on spruce wood shelves. Comté cheese is renowned for its strict adherence to natural processes, without any additives or fermented colorings.

AOC and PDO Status

In 1958, Comté earned the French “Appellation d’Origine Contrôlée” (AOC) status, acknowledging its unique regional characteristics. It was further recognized in 1996 under the European “Protected Designation of Origin” (PDO), which mandates that genuine Comté can only be produced within the designated areas using specified methods.

Age Profiles of Comté Cheese

Comté cheese is known for its various age profiles, each offering distinct flavors and textures:

• Young Comté (4-6 months): This version is creamy and mild with a slightly nutty flavor.
• Middle-aged Comté (12-18 months): As it matures, it develops a more pronounced fruity and nutty taste with a firmer texture.
• Old Comté (24 months or more): With the longest aging, it becomes denser and exhibits a complex flavor profile including hints of caramel and a deeper nuttiness.

Comté Cheese in America

Introduction and Growth

Comté was introduced to the United States primarily through gourmet and specialty food stores. Over the years, its presence has grown significantly due to increasing consumer interest in artisan and specialty cheeses. Today, Comté is widely available across America, from upscale restaurants to mainstream supermarkets.

Cultural Impact

In America, Comté is often used in a variety of culinary contexts, from cheese platters and sandwiches to sophisticated dishes like fondue and gratins. Its versatility and rich flavor profile have made it a favorite among American cheese lovers.

Current Trends

The American market has shown a growing appreciation for aged, high-quality cheeses, which has boosted the popularity of premium variants of Comté. There is also an increasing trend towards organic and sustainably produced foods, aligning well with the traditional methods used in Comté production.

Conclusion

Comté cheese exemplifies a perfect blend of rich history, traditional craftsmanship, and enduring popularity. As it continues to be cherished in its native France and embraced abroad, Comté stands as a symbol of culinary heritage and quality, transcending borders and generations. Its story is not just about a cheese, but about the community and the sustainable practices that have sustained it through centuries.

Tasting Notes

Here is a detailed table of tasting notes for Comté cheese, organized under specific categories for a comprehensive understanding of its sensory characteristics:

Category	Tasting Notes
Body and Texture	Firm but supple; creamy to grainy depending on age; smooth with occasional crystal formation
Notes on the Five Tastes	1. Savouriness/Umami: Rich and pronounced, especially in older cheeses
	2. Saltiness: Moderate, enhances other flavors
	3. Sweetness: Mild, often reminiscent of caramel, particularly in aged variants
	4. Acidity/Sourness: Slight, more noticeable in younger cheeses
	5. Bitterness: Very minimal, sometimes apparent in the finish of aged cheeses
Dairy Flavours	Fresh cream, buttery with hints of milk
Notable Details on Other Flavours	Nutty (hazelnut, almond), fruity (apple, pear), and sometimes herbal or vegetal undertones
Flavours Arising from Aging	Increased nuttiness and complexity, development of caramel notes, occasional tyrosine crystals imparting a slight crunch

This table highlights the nuanced profile of Comté cheese, reflecting how its flavor complexity deepens with age, offering a rich sensory experience that varies significantly from young to well-aged versions.

How is it made

Here are the key distinguishing features of how Comté cheese is traditionally made and matured, highlighted in bullet points:

• Origin of Milk: The milk used for Comté must come exclusively from Montbéliard and French Simmental cows, which are grazed on the rich pastures of the Jura Massif region.
• Daily Production: Milk must be processed within 24 hours of milking to ensure freshness. It is used raw and not pasteurized, maintaining the natural flora that influences the cheese’s flavor.
• Copper Vats: The milk is heated in large copper vats which contribute to the development of the cheese’s flavor profile.
• Natural Rennet: Comté cheese production uses natural rennet for coagulation, a crucial factor in forming the curds that become cheese.
• Pressing and Molding: After curdling, the curds are cut, cooked, and then pressed into large molds. Each wheel is marked with a casein label containing a unique identification number.
• Salting: Wheels are soaked in a brine solution to absorb salt, which aids in flavor and preservation.
• Aging: Comté is aged on spruce wood shelves, which impart additional flavor. The aging period ranges from a minimum of four months to several years, with some cheeses maturing for over 24 months.
• Affinage Care: Throughout the aging process, the cheeses are regularly turned, brushed, and rubbed with salted water by an affineur (cheese ager), enhancing flavor development and maintaining the rind.
• Quality Control: Each wheel of Comté is graded by an expert panel before it can be sold under the Comté name. The wheels are scored on a scale of 20, and those that score below 12 are not allowed to be sold as Comté.

These steps reflect the careful, traditional practices that are central to the production of Comté, ensuring its consistent quality and unique characteristics.

Different styles

Below is a comparative table detailing the look, texture, taste, and flavor of Comté cheese across different age profiles:

Age Profile	Look	Texture	Taste	Flavour
Young Comté (4-6 months)	Pale yellow with a smooth rind	Creamy, soft, and somewhat elastic	Mild with a slight tang	Delicate hints of milk and cream, with subtle notes of butter and hazelnuts
Middle-aged Comté (12-18 months)	Brighter yellow with a firmer rind	Firmer texture, becoming slightly granular	Richer with a good balance of sweetness and umami	Enhanced nutty flavors, with emerging notes of fruits like apple and pear
Old Comté (24+ months)	Dark golden yellow with a thicker, textured rind	Hard and dense, may have crystalline deposits	Strong, bold, and complex, with a distinct umami presence	Intense flavors of caramel, roasted nuts, and spices, with a long finish

This table showcases how Comté cheese evolves in terms of appearance, texture, and flavor as it ages, offering a diverse range of sensory experiences.

Compare with other cheeses

Here’s a comparative table that details Comté alongside several other important Swiss and Alpine-style cheeses from different regions, focusing on their visual characteristics, flavor, and texture:

Cheese	Region	Visual	Texture	Flavour
Comté	France (Jura Massif)	Golden yellow, smooth to textured rind	Creamy to hard, depending on age; can have crystalline deposits in older cheeses	Nutty, fruity, with notes of caramel in aged versions; rich and complex
Gruyère	Switzerland	Pale cream to yellow, smooth rind	Dense and slightly grainy; becomes more flaky with age	Sweet but slightly salty, with complex nutty and sometimes earthy undertones
Emmental	Switzerland	Pale yellow, characteristic large holes	Smooth, firm, slightly elastic	Mild, slightly nutty, with a hint of sweetness; becomes sharper with age
Beaufort	France (Savoie)	Bright yellow, smooth rind	Dense, firm, smoother than Comté, creamy	Sweet, buttery, with a distinct raw milk flavor; fruity undertones
Fontina	Italy (Aosta Valley)	Dark golden-brown rind, orange-yellow interior	Semi-soft to firm, depending on age; creamy and melts well	Mild, nutty, and slightly woody, with a hint of honey; richer and creamier than Comté
Bergkäse	Austria/Germany	Golden yellow, often with a natural rind	Hard and dense, similar to aged Comté	Strong and piquant, with a pronounced savory flavor that intensifies with age
Raclette	Switzerland/France	Pale yellow, smooth to slightly bumpy rind	Semi-soft, very creamy, excellent melting properties	Mild, slightly sweet and nutty, with a distinctive aromatic smell when melted
Alpine-style cheese (generic)	Americas	Varies, generally pale to medium yellow	Varies, often aimed at being semi-hard and good for melting	Designed to mimic traditional Alpine cheeses: nutty, sweet, with slight umami notes

This table provides a snapshot of how Comté compares with other Alpine-style cheeses in terms of look, texture, and flavor. Each cheese, while sharing similarities in production techniques and origins, offers unique sensory attributes shaped by its specific regional influences and aging processes.

What does it pair with

Below is a table that suggests traditional pairings of Comté cheese with various wines and other drinks, including an explanation for why each pairing works effectively:

Drink	Comparable Strength	Balance of Tastes	Harmony of Flavours	Textural Combination	Provenance/History of Combination
Vin Jaune	Strong	Complements the umami and saltiness of Comté; balances with slight bitterness	Both have nutty, complex flavors that enhance each other	Rich cheese with a viscous wine	Traditional pairing from the Jura region, sharing geographical and cultural heritage
Chardonnay	Moderate to Strong	Acid and sweet undertones in wine balance the savory and slight saltiness of the cheese	Fruity elements of Chardonnay pair well with nutty Comté	Creamy cheese with a smooth wine	Common in French cuisine, pairing regional products
Sauternes	Strong	Sweet wine contrasts and cuts through the savory richness of Comté	Sweetness of Sauternes complements the nutty and fruity notes in aged Comté	Soft textured cheese with a rich, luscious wine	Luxurious pairing, contrasting flavors create a sophisticated balance
Port Wine	Strong	Sweet and rich, balances the umami and nutty flavor of aged Comté	The richness of both the cheese and the wine complement each other well	Dense Comté with velvety port	A classic pairing that enhances the depth of flavors in both the wine and the cheese
Craft Stout or Porter	Moderate to Strong	Beer’s bitterness and roasted flavors complement the saltiness and savory notes of the cheese	Roasted malt flavors harmonize with the caramel notes in aged Comté	Creamy cheese with a thick, rich beer	Emerging pairing in craft beer circles, appreciated for the robust and complex flavor combination
Apple Cider (Dry)	Moderate	Acidity and sweetness of the cider balance the savory and salty aspects of Comté	Fresh, fruity cider contrasts and lifts the dense, rich cheese	Crisp cider with a firm cheese	A refreshing pairing that works well, particularly in the fall season in apple-growing regions

These pairings are chosen to highlight the versatility of Comté and how well it matches with various types of drinks, enhancing both the drink and the cheese for a more enjoyable gastronomic experience.