Les fromages de la France Comté

A new blog which I have found is Les Recettes de Louis la Vache. Today we have cheese. I will try to feature some of these from time to time. I am hungry already.

Les fromages de la France - la série:

Pont l'Évêque

Comté is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France.

Comté has the highest production figures of all French Appellation d’origine contrôlée (AOC) cheeses. Production totals around 40,000 tons annually.

Appellation d’origine contrôlée (AOC), "controlled term of origin" is the French certification granted to certain French geographical areas for wines, cheeses, butters, and other agricultural products, all under the auspices of the government bureau Institut National des Appellations d'Origine (INAO). The name Comté is French for 'county', and the cheese is named after the Franche-Comté region.


The cheese is made in flat circular discs, each between 40 and 70 centimetres in diameter, and around 10 centimetres in height. Each weighs up to 50 kilograms (110 pounds). The fat content is around 45%. The rind is usually a dusty-brown color, and the internal pâte is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is mild, slightly sweet, and "nutty." Comté is very similar to the Swiss-made Gruyére. more...

Oh yes it is good...

Thanks and tip of the beret to Louis la Vache. (Yes, la vache means cow.)

Dieu Le Roy,
de Brantigny

No comments: