paturage
Pâturage Comté Cheese
What it is
Pâturage Comté is a firm, pressed, uncooked cheese made from raw cow's milk. It is produced in the Jura Massif region of France, a protected designation of origin (AOC) area. The cheese ripens for a minimum of four months, and often much longer, developing a complex flavor profile. Its texture is dense and can become slightly granular with age. The rind is typically hard and brushed.
How people cook with it
This versatile cheese is excellent for both cooking and enjoying on its own.
- Grated over pasta
- Cubed in salads
- Melted in gratins
- Paired with fruit
Comté can be enjoyed in many ways. For a simple snack, slice it and serve with fresh bread, fruits like apples or pears, or a drizzle of honey. When cooking, its excellent melting properties make it ideal for gratins, quiches, and fondues. Grating it over dishes like pasta or vegetables adds a rich, nutty flavor. It also stands up well to baking, making it a great addition to savory tarts and pies. Its robust taste means a little goes a long way.
How it differs from similar foods
Compared to other aged cheeses, Comté offers a unique balance of nutty, fruity, and slightly sweet notes. Its texture is firmer than many softer cheeses, and it lacks the sharp bite of some aged cheddars. The specific terroir of the Jura region contributes to its distinctive character.
Who it is for
Anyone who appreciates a flavorful, well-aged cheese will enjoy Pâturage Comté.
How to keep the rest
To store leftover Comté, wrap it tightly in cheese paper or parchment paper, then place it in a plastic bag or airtight container. Keep it in the refrigerator. It is best consumed within a few weeks of opening to maintain its quality and flavor.