Comté cheese
Comté [ KOTE ] is a hard raw milk cheese from the French region of Franche -Comté.
Protection label: Appellation d' Origine
For labeling as a means of Comté French Appellation d' Origine protective cover a particular cheese must meet the following conditions:
Production
The production of Comté is usually done in small dairies (French fromagerie ), which are operated in co-operatives.
To produce a Comté cheese loaf of 40 kg, about 450 liters of milk are required. The milk is heated in copper pans at 33 ° C. Here, Curds and whey separate. After coagulation of the milk, the viscous quark mass is broken up into rice-sized pieces and heated under stirring sorgsamem further to 54 degrees. About 40 minutes later, the mass is poured into a mold, pressed for 24 hours and turned at regular intervals. Once the mass is drained, the cheese comes for temporary storage in the heat or Vorreifungskeller.
Then the whole cheese is stored four to 24 months in maturation cellars and thereby regularly turned and rubbed with salt.
Each loaf, leaving the maturing cellar is being judged by a jury of experts. A maximum of 20 points can be achieved. Only cheeses with over 15 points will receive the green " COMTE extra" band. With 12 to 15 points they get brown band. If fewer points is reached, the cheese can not be sold as Comté.
Historical
Comté is produced in the same region for over 1,000 years. The cheese was safe to eat for the long and very snowy winter for the rural population.
Use
Comté is the taste was much milder than, for example Gruyere cheese from Switzerland. Its aromas are wide and varied depending on the season. It is suitable for a fondue or as an aperitif, it is also recommended to seafood and fish.
These are often dry white wine, best served from the Jurassic and champagne. Even light red wines, like a ripe, soft Cabernet Sauvignon, match its flavor.