Friday, June 27, 2014

Comté All the Way

Young Comté wheels starting to age
Just spent four days in France devoted to cheese --- one cheese, in fact, Comté.

What a trip: In the Jura mountains of eastern France in alpine ski country, I met Norbert, a shepherd who takes care of heifers before they are ready to give birth; in the tiny village of Villette-les-Dole, I saw how dairy farmer Jean-Francois cares for the local Montbéliarde cows, providing them a natural, quality diet that produces the raw milk that, in turn, gives Comté so much of its flavor -- which runs from milky and relatively fresh to almost crunchy in texture and nutty in taste. Also visited fruitieres (cheesemakers) and affineurs (cheese-agers) to see firsthand how it's made from beginning to end.
The cheese is a natural partner to the idiosyncratic wines of the Jura region, but complement most any wines. Comté  (pronounced "con-tay") is a cheese made in the artisanal, authentic manner that so many consumers are seeking these days. Ask your cheesemonger for a taste!

Adorable Montbéliarde cows

Only high-quality Comté wheels carry this marker