Gruyere de Comte (1 Pound) by igourmet.com | 
 enlarge | Brand: IGOURMET
Category: Gourmet
Buy New: $16.99
Rating:  2 reviews
Sales Rank: 826
Country: france
Media: Misc.
Size: 1 pound
ASIN: B0000D9N0Q
Availability: Usually ships in 1-2 business days
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| Features:
| • | A French Gruyere that is perfect for fondues | | • | Melt over anything or cube into chef's salad | | • | Pair with Viognier wine | | • | Made from unpasteurized milk | | • | Imported from France |
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Product Description
Made from a centuries-old recipe, 70-pound wheels of Gruyere de Comte (Comte, for short) have been produced since the reign of Charlemagne, when there were no separate entities named France and Switzerland. Although Swiss Gruyere may be better known, the French variety is no less special. Created by local villagers in alpine dairies called "Fruiteries", its milk comes only from Montbeliarde and Tachete de L'est cows. Contributing to Comte's unique flavor, morning and evening milkings are mingled before the cheesemaking process. The wheels are aged for six months, resulting in a sweet and nutty masterpiece with less bite than its twin from Switzerland. Comte has a satiny, ivory-colored body and a scattering of holes the size of a hazlenut. A traditional fondue cheese, Comte can also be shredded, sliced, grated, chunked or melted - it can always be called upon and never disappoints. Made from raw cow's milk aged over 60 days
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| Customer Reviews:
very tasty, love it March 23, 2008
HS
Comte cheese is terrific, a thin slice of it .. and another one, and again ! Hard to stop, very very tasty. The first customer review doesn't mention it, but Comte cubes are also very good in salads as well.
Fondue of Gruyere June 3, 2006
Joanna Daneman (Middletown, DE USA)
7 out of 7 found this review helpful
This is the original cheese that I liked as a kid. The Swiss gruyere or gretzer is a bit harder and less fragrant, I think. The French do great justice to this cheese, and it is versatile beyond calculation. Not only good alone on bread with an apple on the side, it is great in Fondue and superlative as a topping for cauliflower au gratin or any au gratin.
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