Comte cheese, from the family of
gruyere cheeses, is from the Franche-Comte. It
is the most popular cheeese in the Franche -Comte
and one of the most sought after cheeses in France.
A wheel of Comte cheese can weigh
from 30 to over 40 kilos. Producers sell their
milk to cooperatives, who then make the Comte
for resale to "affineurs", who mature
the cheeses a minimum of 120 days.
It can be eaten as an aperitif
as well as in salads, but it is usually found
on the cheese platter at the end of the meal.
The "Trou de Souris"
Didier Tardiveau is a
cheesemaster who specializes in Comtes aged between 16 and 36 months. However,
for the Holidays, he is offering a Comte
that has been aged for 40 months.
These Comtes have been aged in an old military
fort opposite Mont d'Or (a popular skiing
spot in the Franche-Comte) called "Fort
St. Antoine" (www.comte-petite.com).
These Comtes are worth a special detour !
However, even though the aging process
is important, it isn't the only determining
factor in the quality of a Comte cheese,
which is why Didier Tardiveau insists on
selecting by taste the best Comtes of the
The Cheesemaster suggests
The Fort St Antoine Selection Coming exclusively from the cooperatives of the mountains of the Doubs and the Jura (Franche-Comte)
The Fort St Antoine Selection (500g)
The Fort St Antoine Selection (1kg)
Didier Tardiveau's Comté The summer’s best – you will notice a nutty taste and a moderate saltiness.
The quintessential fort St. Antoine Firm and supple, melting in your mouth, it leaves a slightly sweet taste. Try this cheese with an Arbois wine (a chardonnay 1983 from Camille Loye). Divine !
The quintessential fort St. Antoine (500g)
The quintessential fort St. Antoine (1kg)
The Vintage Comté Offered only for the Holidays, this is a rare and exceptional cheese.