Gruyère de Comté

My family rarely eats cheese, except for the occasional homemade baked ziti, which is when we go crazy on the fresh mozzarella, pecorino romano, parmesan and parmigiano reggiano. Other than that, my usual go-to cheeses would be Dutch red wax gouda and mammoth cheddar.

So when I read about David Lebovitz‘s heartfelt love for comté cheese in The Sweet Life in Paris last summer, I decided then and there that I had to try it.

Comté is a French cheese made from unpasteurized cow’s milk and is typically aged for at least a year. It has a strong taste, yet its creaminess balances out its sharpness.

I knew that I would not be able to polish off a whole chunk of comté all by myself, so one of the employees at Dean and Deluca (let’s call him Mr. Cheese) cut it in half for me. I also asked him about what to do if the cheese grows mold. “Cut off the moldy part and continue to eat it,” he said.

And that I did.

 

 

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2 Responses to Gruyère de Comté

  1. Maureen says:

    As a typical American bred woman, cheese and I are good friends. I moved to Australia and nobody cooks with cheese like Americans do. My palate has changed considerably but this cheese seems wonderful.

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