Cheese Of The Week: Comte
February 16, 2012 | 1 min to read
Comte, (pronounced con-Tay) also called Gruyere du Comte, is an ancient cheese that has been made in the Jura mountains since the time of Charlemagne.
Today the Swiss/French border divides the Jura, and Comte cheese and Gruyere cheese are very similar, except that Comte is made on the French side, and Gruyere on the Swiss.
In the past, the cheese was made for long aging through the summer season, when the cows grazed in the high meadows, and then a long, rough transport down the mountains, and finally storage through the winter. So the wheels are large, weighing from 80 to 110 pounds, and the cheese itself is very firm with a tough brushed outer rind.
To read the rest of the story, please go to: Evansville Courier & Press