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French Cheese Comté


French Cheese Comté

Comte Cheese

Photo by Jennifer Meier

Type of Milk:

Cow, unpasteurized


France, Franche-Comté region


Natural, inedible


The intensity of Comté depends heavily on the age of the cheese as well as who made it and aged it. At it's best, Comté is full-flavored but not pungent. Subtle undertones of butterscotch mingle with a distinctly nutty character.

Uses and Pairings:

Comté does not necessarily want to be the star on a fancy cheese plate - it prefers to be eaten casually at lunch or sliced onto a well-made sandwich. Pair Comté with Sherry,or white wines such as Riesling and Chenin Blanc and reds made from Gamay or Merlot.

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