The Comté Cheese Association (CIGC) has just released an updated “1,000 Years of Artisanal Cheesemaking” brochure with brand new content and a fresh design! This 16-page brochure describes the production of Comté from the dairy farm, to the cheesemaker, to the aging cellar, and also features cooking and pairing tips, nutrition information, tips for buying and storing Comté, facts about the PDO, and more. The brochure is perfect for promotions, trainings, seminars and classes. In addition, the Spring/Summer edition of Comté News is hot off the press! The biannual newsletter features articles about Comté production, interviews with chefs and writers, recipes, news and more. In this issue, discover how the spruce boards used in the Comté affinage cellars affect the aging process; learn tips for cooking with Comté from cookbook author Wini Moranville; discover absinthe, another specialty of the Jura region; and meet Jean-Jacques Bret, Director of the CIGC.
The new brochure and newsletter can be downloaded at the links below, and hard copies can be mailed to members of the trade and press upon request. The materials will also be available at the Summer Fancy Food Show in Washington DC (June 17-19). Stop by the Comté Cheese Associationbooth #1817 to have a taste of Comté, and to meet Milène Racle of the CIGC and Jean-Louis Carbonnier, US representative. Also, discover how the Comté Cheese Association can offer support for promotions, classes and events, with materials such as recipe cards, brochures, newsletters, DVDs, aprons, and more.
Download 1,000 Years of Cheesemaking brochure
Download 2012 Spring/Summer Comté Newsletter
Request hard copies and/or other POS materials:trade@comte-usa.com Visitwww.Comte-USA.com to view all of the Comté POS materials, including brochures, newsletters, Recipe Cards, toothpicks, aprons, DVDs, lapel pins and Aroma wheels.
Made exclusively in the Jura Mountain region of France, Comté is an artisanal cheese with AOC (Controlled Appellation of Origin) and PDO (European Protected Denomination of Origin) designations. Each wheel of Comté reflects a unique terroir, season of production, and centuries of cheesemaking tradition.
The Comté Cheese Association – Comité Interprofessionnel du Comté – was set up by decree on 11th June 1963. It represents all those who are involved in the production of Comté—dairy farmers, cheese-makers, affineurs—and carries out activities in all fields of interest to the trade, including research and technical issues, economics, information and communications, marketing, law and promotion of the Comté appellation, defense of local traditions and protection of the environment.
For further information, please contact:
Nicki Sizemore
Comté Cheese Association c/o Carbonnier Communications
Email : trade@comte-usa.com
Follow Comté USA on Twitter: @Comte_USA
Become a fan on Facebook: www.Facebook.com/ComteUSA
Source: The Comté Cheese Association
