One of the greatest pleasures in the life of a foodie is the moment that you get to unexpectedly taste something amazing and new. Being a lover of cheese, these moments of new discovery often take place for me during my regular visits to my local cheese shop. The cheesemongers who work at this location are very friendly and knowledgable, and I have gotten to know a few of them over the years. My curiosity and conversation reaped big rewards during my most recent visit as I was treated to a sample taste of their latest and greatest offering, Marcel Petite Comté.
For those of you who are not familiar with traditional Comté cheese (I, myself was not familiar with it prior to this visit), it is a French cheese made from unpasteurized milk, and has similar taste and texture to Gruyére cheese. The aging process takes place in special caves, which helps produce a unique, complex taste that helps classify this as one of the finest cheeses in the world. The piece of Marcel Petite Comté that I sampled, and eventually purchased, is considered by my cheesemonger friend to be one of their greatest and rarest cheeses that they offer. The French cheesemaker allows it to age for 24 months, producing one of the most flavorful and complex cheeses that I have ever tasted. Hints of mushroom, pasta and beef broth were pointed out to me, and I was able to detect them all. Simply amazing. There are only eight wheels of this variety produced by this particular cheesemaker each year, which made this incredible find all the more exciting.
After doing some further research of my own, I was happy to discover that other types of Comté cheese are often sold regularly in super markets. While they may not be quite as complex and unique as the one that I had the pleasure to sample, I will definitely be looking forward to trying out these other varieties. With the holidays quickly approaching, I encourage you to consider serving Comté cheese at your dinner parties and get togethers. All of the information that you need to know about Comté cheese can be found in the links below. After looking at these sites for reference, I figured it would be best to just share the links with you, rather than try to explain what they have already covered in fine detail.