Cheese | Vegetarian Diet (if microbial rennet) Ketogenic High Protein

Comte Cheese

N/A (Bos taurus milk product) Allergens: Milk, Lactose
Comte Cheese

Sourcing & Taxonomy

  • Family N/A (Animalia product)
  • Primary Cuisine French
  • Seasonality Year-Round (best aged 6-18 months)
  • Source Cow's Milk

The Forktionary Angle

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Definition

A traditional French unpasteurized cow's milk cheese from the Franche-Comté region, known for its firm, fruity, and nutty flavor profile with a complex aroma.

Sensory Profile

TasteNutty, Fruity, Brown Butter, Salty, Umami, Slightly Sweet
TextureFirm, Supple, Granular (with age), Smooth melting
AromaCaramelized Onion, Roasted Nuts, Hay, Cellar
AcidityLow

Technical Metrics

Nutrition Facts

Per 28g (1 oz)
Calories410 kcal
Total Fat34 g
Saturated Fat21 g
Trans Fat1 g
Cholesterol100 mg
Protein28 g
Total Carbohydrate1 g
Dietary Fiber0 g
Total Sugars0 g
Calcium1000 mg
Iron0.2 mg
Potassium90 mg

Chef’s Secret

When grating Comté for cooking, bring it to room temperature first to prevent it from clumping and ensure even melting. Use a box grater for medium shreds.

Substitutions

Best Match

Gruyère Cheese

1:1

Very similar flavor, texture, and melting properties, excellent for cooking.

Emmental Cheese

1:1

Nutty and melts well, but typically milder and with more pronounced "eyes."

Appenzeller Cheese

1:1

Swiss cheese with a strong, spicy, and fruity flavor, good for grating and melting.

Cheddar (aged white)

1:1

Offers a firm texture and sharp flavor, but lacks the specific nutty/fruity complexity.

Buying Guide

Look for a firm, golden rind. Ask for a taste; younger Comté is fruitier, older is nuttier.

Flavor Pairings

Red wine (Burgundy) white wine (Jura) crusty bread fruit (apples pears) charcuterie gratins fondue.