Comte cheese

Cheese such as Comte belongs to the solid varieties of the product. Komte cheese is made on the basis of high-quality and unpasteurized cow's milk. Comte cheese belongs to the group of so-called noble cheeses, which are marked with the AOS quality mark. This means that Comte cheese can only be called a product that has passed the control of origin and quality.

Such an international quality mark as AOS guarantees high quality, and in addition, the bright personality of the cheese product. Comte cheese is considered a favorite treat of the inhabitants of the homeland of the product magnificent and refined France. It is worth emphasizing that Comte cheese plays a fairly prominent role in the national culinary tradition of France.

The thing is that it is this kind of hard cheese that French chefs use in the process of making fondue. Since Komte cheese has an AOS quality mark, the product can only be produced by a cheese factory strictly defined by law. In addition, real Comte cheese is made in the French region called Franche-Comte, which is located on the border with Switzerland.

As mentioned earlier, Comte cheese is made from the milk of cows that graze in alpine meadows. Moreover, for the production of Comte cheese, milk of cows of a certain Montbeliard breed is used. Professional cheesemakers believe that when using milk from other breeds of cows, the product does not receive half of its unique taste, and in addition, consumer characteristics.

It is worth noting that the French are quite sensitive to cows, the milk of which is used in cheese making. It turns out that according to the standards, each cow of the Montbeliard breed must have at least one hectare of pasture at its disposal. Cows create such gorgeous conditions for only one purpose - to increase milk yield.

Since the production of just one Comte cheese head, which usually weighs about 45 kg, will require the yield of thirty cows of the Montbeliard breed. Importantly, Comte cheese is constantly undergoing quality control by a professional jury of cheesemakers and tasters who express their opinion on the taste and aroma characteristics of the product.

The taste of Comte cheese stands out in both sweet and salty notes. More precisely, Comte cheese leaves a pronounced and at the same time refined sweet aftertaste. Foodies argue that it is best to serve Comte cheese to the table accompanied with high-end white French wine A. O. C. Bordeaux Comte de Rudel 2000.

Initially, the wine will resist Comte's cheese taste. However, after some time, the noble drink and Komte cheese will merge into the perfect harmony of taste and aroma.