Ham reinforces the savory side of cheese, comté's character, building a deeper and more satisfying base.
cheese, comté
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A large-format French mountain cheese from the Jura — made from the raw milk of Montbéliarde cows and aged in affineur caves for 8–24+ months, developing extra…
3 pairings
Editorial
Flavor profile
Comté (AOP) is made in large 40-kilogram wheels from the raw milk of cows grazing on alpine meadows — the strict feed regulations (no silage or GMO feed) protect the flavor complexity that comes from the diverse flora of mountain pastures. The milk is transported directly from farm to fruitière (cooperative dairy) the same day and processed within 24 hours. Aging ranges from young (8–12 months, sweeter, more milky) to mature (18–24+ months, complex fruity-nutty character with amino acid crystals). The Comté classification system grades each wheel with a score from 0–20; only wheels scoring 15+ receive the green bell label. In cooking, Comté's high fat content and complex flavor make it exceptional in fondue (alone or blended with Gruyère), gratins, and soufflés. Eaten on its own with good bread and Jura wine (Savagnin or Trousseau), aged Comté is as compelling as any fine aged cheese in the world.
Pairings
Flavor relationships
Pairs well with
ham
hazelnut oil
greens, salad
ham
Ham reinforces the savory side of cheese, comté's character, building a deeper and more satisfying base.
hazelnut oil
Hazelnut oil adds richness and carries the aromatic side of cheese, comté's character, making the pairing feel fuller and more cohesive.
greens, salad
Greens, salad adds vegetal sweetness or earthiness that gives cheese, comté's character more structure and balance.
hazelnut oil
Hazelnut oil adds richness and carries the aromatic side of cheese, comté's character, making the pairing feel fuller and more cohesive.
Greens, salad adds vegetal sweetness or earthiness that gives cheese, comté's character more structure and balance.