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| Comte cheese at different age |
Comte, from the east side of France, is one of my
favorite cheeses, it is aged from 6 to 36 months, the older the richer in flavor, of delicious nutty
sweetness.
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| Comte area |
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| Comte area |
Spent a couple of days in that area to
learn how the cheese is made and most importantly where they are aged.
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| Comte Montbeliarde cows |
It is a green mountainous area with lots of
springs and rivers, and green fields to raise the Montbeliarde breed of milk cows.
One cow produces 25L milk per day, minimum 400L milk is used to make one wheel
of Comte, 40kg when fresh. This big size is to enable the cheese to be aged and capable
of keeping for a long time, meaning a source of food over long winter months.
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| Comte cheese Fort St Antoine |
The fresh cheese is sent to
special cave to mature, the most famous are in the 2 forts, St Antoine and Les Rousses, built near the
French Swiss border for military use and now converted to cheese aging.
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| Comte cheese aging in Fort St Antoine |
The forts have 100,000 and 135,000 Comte
cheeses respectively, impressive sight, being aged for 10 to 36 months. Comte is the no. 1 cheese in
France in term of production volume.
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| Comte cheese aging at Fort Les Rousses |
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