Comte Elegance 10 Month 200g
About This Cheese
Clean and lightly fruity flavour with brothy aroma and smooth paste. Petite’s 10 month Comté cheese you can eat at breakfast, in sandwiches, on toast and salads. Melting brilliantly, this cheese is the perfect way to top vegetable gratins, and add as a main ingredient to fondue.
TypeHard
Rennettraditional
RegionFranche Comté, France
ProducerMarcel Petite
Milkraw cow
RindN/A
€6.30
Story
The Comté Elegance is a hard cheese made from raw milk from the Jura Mountains. This Comté is matured by the famous Affineur Marcel Petite and has a mellow flavour. In terms of flavour, the 10–14 month Comté (which we often sell up to 16 months) is livelier on the palate due to the higher moisture content in the cheese. By contrast, the Extra Mature Comté at 16 months and beyond – we generally sell it up to 22 months or so – is drier and more crystalline due to proteolysis and has a longer finish. Conversely, it tends to be a little less lively on the palate. Both are superb cheeses, and preference is really down to personal taste
Producer
Comté is always one of our most popular cheeses. Our Comté comes from the most celebrated affineur in Franche-Comté, Marcel Petite. This company has been making cheese in the region since the 1840s, and ageing other farmer’s cheeses since 1932. We generally sell two Comtés, both of which are aged in the renowned Fort Saint Antoine in Franche-Comté, some 1,100 metres above sea level. Originally constructed for military purposes in the 1870s, Marcel Petite have been ageing cheese here since 1965. The solid stone walls and cool mountain air of the Fort Sainte Antoine make it an ideal place in which to gently age these enormous cheeses.
Goes Well With
FAQs
Cheese should be unpacked and stored in a cool place, ideally around 5 degrees. Take out about an hour before serving, and allow to come to room temperature. Leaving cheese come up to room temperature (“to chambre”) allows it to develop a fuller, more aromatic flavour. Beware temperatures that are too warm (hot kitchen) and try and let the cheese come up to temperature in a relatively cool place like a cool pantry. Harder cheeses can need a little more time than softer ones.
Cheeses like cheddars that have more open texture pastes where the curd is not heavily compacted during the cheesemaking process can have occasional blue veining. Though this blueing is caused by unintentional rouge pencillium genus mould that has found its way into the cheese, it is often sought after for its contributing flavour.
Frequently, cheeses that start to grow mould while aging, in storage, or during transit can be salvaged and are safe to consume. In the case of blue/white mould that has begun to form, it can be scraped off with regular dinner knife or back of chef knife, and bloomy rind cheeses often begin to re-rind themselves on the cut surface which can just be cut off or eaten.
Spoiled cheese has some key indicators – if you get an ammonia/sour smell or taste then it goes in the bin.
Fresh, high moisture, young cheeses (think mozzarella/ricotta/mascarpone/cream cheese) that have mould growing should be discarded immediately.
Moulds that show up with black or reddish hue should be discarded.
Our primary aim is to provide delicious, quality, safe cheeses to our Sheridans customers however cheese is a living thing with an agenda of its own. If you believe your cheese (or other food item) has spoiled, please contact us immediate at online@sheridanscheesemongers.com for a replacement or refund.
Nutritional Information
Ingredients: raw Cow’s MILK, salt, lactic ferments, rennet
For allergens see ingredients in bold
Nutritional values per 100g
Energy kJ/kCal 1774/428
Fat 35g
of which saturates 23g
Carbohydrates 1.2g
of which sugars 0g
Protein 27 g
Salt .81g
