The Comte-tition for Best Alpine Cheese
Gruyère is a cheese that gets a lot of play here in the states. What's not to love? It's nutty, buttery, and smooth. But we forget about Comté, a similar Alpine cheese from across the French border. It may get a little less attention, but it's every bit as tasty. With a rangy profile that can include anything from cafe au lait to brown butter, this cheese deserves mad respect. Cheese expert Kirstin Jackson talks about the history of Comté and gives three killer recipes with a Comté-tetive edge.
With flavors of fresh butter, citrus, hazelnuts, caramelized onions or chocolate, Comté is a cheese with more range than Meryl Streep and a texture just as seamless. It is a smooth, firm, butter-colored cheese that darkens at the rind. Most Comté found in the United States is 8 to 12 months old, but occasionally, an up to 2-year-old, more powerful Comté can be found at select cheesemongers.
Photo courtesy of Kirstin Jackson for NPR