Made by: Marcel Petite
Milk Treatment: Raw
Coagulant: Animal Rennet
The king of mountain cheeses, Comte has been made for in the same region of eastern France for the best part of 1500 years. It is currently having a well-deserved “moment”.
Characteristics: firm, yellow paste; peppery, hazelnut, caramel flavour but varies hugely by season.
Best with: very similar to Gruyere, Comte works well melted with into tarts and sauces – try it in an onion and mustard tart.