Cooking with Comté
If you've ever eaten a croque monsieur in a cafe anywhere in France (my absolute favorite is served at the News Cafe in Paris at 78 rue d'Assas across from Jardin du Luxembourg), chances are you've eaten Comté cheese. The firm and nutty Comté is the largest selling hard cheese in France. I'd always figured that only a big factory could turn out enough Comté to satisfy the appetites of the fromage-loving French, but it turns out that Comté is still made pretty much the same way that it's been made for about a thousand years--that is, small-scale and personal. And the whole process is open to the public: from brown-and-white Montbéliarde cows grazing in buttercup-laden meadows, to milk delivery and early morning cheese-making in...Read More