3 Comments

Comte Shows There’s More Than Gruyere In The Alps

Cheese colleague Kirstin Jackson is the author of “It’s Not You, It’s Brie”  and her blog of the same name.

Kirstin Jackson for NPR

Kirstin Jackson for NPR

Known for its fondue-ready texture and nutty taste, Swiss Gruyere has long been the cheese of choice for cooks who want something as smooth melting as mozzarella, but with more complexity. But in the mountains just across the French border, there’s another Alpine-style cheese that just might one-up this standard.

With flavors of fresh butter, citrus, hazelnuts, caramelized onions or chocolate, Comte is a cheese with more range than Meryl Streep and a texture just as seamless. It is a smooth, firm, butter-colored cheese that darkens at the rind. Most Comte found in the United States is 8 to 12 months old, but occasionally, an up-to-2-year-old, more powerful Comte can be found at select cheesemongers.

 

via Comte Shows There’s More Than Gruyere In The Alps : NPR.

Advertisements

3 comments on “Comte Shows There’s More Than Gruyere In The Alps

  1. I sort of discovered Gruyere quite lately (shame on me) and I love it now!

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Cheese Making Years

The Adventures of Anne Hastings in the World of Cheese

Secondary Culture

cheesy adventures in the world of milk, cultures, and mold

Finger, Fork & Knife

I'm Kate and Finger, Fork and Knife is where I record the recipes that excite, nourish and inspire me. I focus on wholesome, high-nutrition, home-cooked food - recipes that satisfy and delight. Welcome!

The House Mouse

One girl's journey through the cheese world

Salutation Recipes

I'm trying to keep a log of all the things we cook which taste really lovely. You know what it's like: you tweak and tweak a recipe until it's barely recognisable and then wonder how you used to make it. And it will also save a lot of time and bits of paper when it comes to sharing those recipes with friends.

Saucy Pans

Food Reviews and Recipes around Bristol & Cardiff

eCharta

The blog

ICI & LA NATURE PICTURES

Walk and Bike in France. www.icietlanature.com

cookinandshootin

"It's so beautifully arranged on the the plate - you know someone's fingers have been all over it." - Julia Child

A Crust Eaten

Living life one plate at a time

%d bloggers like this: