1,000 Years of Artisanal Cheesmaking

Comté ConnectionsCulture Magazine

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In Culture magazine, Stephanie Skinner explores the making of Comté from the Jura pastures to the special aging cellars, and describes the collective nature of the Comté PDO.

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10Jun
An Exciting Visit to Comtéland!
Nora Weiser, Executive Director of American Cheese...
11May
The Irony of Arbois, France
The Irony of Arbois, France – Comté. The San...
08May
How to Cut the Cheese
How to Cut the Cheese. Paste Magazine’s...
07Apr
Prepare for National Grilled Cheese Day
WBAL-TV in Baltimore tries Raisin and Comté with...
27Mar
Celebrating New York’s Cheese Week
Thedailymeal.com features Chef Hervé Malivert potato...
01Mar
French Politicians and Farmers
National Public Radio examines Candidate Marine Le...
18Jan
Comté Pasta by Alain Ducasse
The Chicago Tribune features Alain Ducasse’s...
30Nov
A Chef’s Thanksgiving
The San Diego Union-Tribune features Chef Tim...
30Nov
Comté Cheese: A Unique Wheel
Discover Comté’s traditional production process,...

Comté ConnectionsCulture Magazine

The Summer 2016 edition of Comté News is now available!

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Recipes

Fresh Corn Polenta with Comté & Crispy Brussels Sprouts

Comté with Sweet Hazelnuts

Comté Souffles

Comté Risotto with Asparagus

Comté & Walnut Biscotti

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