The masterpiece known as Comte cheese originated in the Jura Mountains centuries ago. Today it is one of the most sought-after cheeses, because of its complex aromas that range anywhere from salty and nutty to fruity tones. Each Comte wheel is aged anywhere between six and eighteen months which gives it a longer shelf life and fuller taste and aroma. Its a cheese that savors of time and tradition, and is deeply connected to its land.

Charles Arnaud Comte is one o the finest of its category; it is extra aged for 15 month. With its spicy flavor and rich texture, it elevates any traditional dish to new heights. If you haven't tried it before, sample our monthly recipes, you'll find them to be a savory treat!

Comte Cheese and Asparagus Frittata

Direction:

• Preheat oven to 400° F. In a 9-inch oven-proof skillet, heat 1 tablespoon of the oil until hot; add onion; saute until soft. In a bowl, whisk eggs and milk; stir in Comte, ham, sun-dried tomatoes, red pepper and sauteed onion.
• In the same skillet, heat the remaining 1 tablespoon oil over medium heat; add egg mixture; cook for 2 minutes.
• Arrange asparagus on top like the spokes of a wheel; bake until center is set, 10 to 12 minutes. Sprinkle with Comte.

Comte Swiss Chard Gratin

Direction:

• Bring a large covered saucepan of water to a boil. Preheat oven to 425°F. Spray a 11/2 qt. shallow casserole dish with cooking spray. Meanwhile, wash, dry and chop the Swiss chard into 1/2" pieces, and add it to the boiling water. Return to a boil then cook 8 minutes. Drain, patting dry with paper towels to remove excess water.
• In a large bowl, using a wire whisk, combine heavy cream, eggs, salt and pepper. Add Swiss chard and 1 cup Comte cheese. Pour into the prepared casserole dish. Bake for 25 minutes or until golden. Sprinkle with remaining cheese. Bake an additional 5 minutes and serve hot.

Monte Comte Club Sandwich 2 main-dish sandwiches or 8 hors d'oeuvres
Remember the Monte Cristo sandwich?
For a bit of French flair, melt some Comte into this much-loved classic...

Ingredients: 6 slices firm whole wheat sandwich bread 4 ounces smoked deli turkey, thinly sliced 4 ounces Comte cheese, thinly sliced 1 small tomato, thinly sliced 1/2 teaspoon dried basil or thyme, crushed 1 egg 1/4 cup milk 2 teaspoons butter, divided

Direction

• On two slices of the bread, evenly divide turkey and half of the cheese; cover with two slices of the bread; layer with tomato and the remaining cheese; sprinkle with the herbs; top with the remaining bread slices.
• Cut sandwiches diagonally in halves. *
• In a bowl, whisk together egg and milk. In a skillet, over medium heat, melt 1 teaspoon of the butter.
• Dip sandwich halves in egg mixture; saute until golden on one side, about 2 minutes.
• Add the remaining 1 teaspoon butter; turn sandwiches and brown on second side, and on cut and crust edges.

COMTE FONDUE

Direction:

• In a small bowl, toss Comte with cornstarch.
• In a small heavy saucepan, combine wine, Kirsch,lemon juice, nutmeg and pepper; bring to a boil.
• Arrange asparagus on top like the spokes of a wheel; bake until center is set, 10 to 12 minutes. Sprinkle with Comte
• Reduce heat tovery low; whisk cheese, one quarter at a time, into mixture.
• Cookand stir just until mixture comes to a boil and thickens, about 5minutes.
• * Serve with chunks of French bread.

Crispy-Creamy Latkes with Caramelized Onions & Comte

Direction:

• Heat butter and 2 tsp. of the oil in a large skillet over medium-high heat. Add onions and cook stirring occasionally, until softened, 10 minutes. Stir in brown sugar, 1/2 tsp. salt and 1/4 tsp. pepper. Cook until golden brown, stirring more frequently to prevent sticking, 8 minutes. Add the port and cook until liquid has evaporated, 1-2 minutes.
• Meanwhile, peel and shred the potatoes using a mandoline or box grater. Squeeze excess liquid from potatoes and place in a medium bowl. Add carrots, egg white, 1 cup shredded Comte cheese, 1 tsp. salt and 1/2 tsp. pepper; toss until combined.
• Heat 1 Tbsp. of oil in a large nonstick skillet set over medium heat. Using a scant 1/4 cup each, drop potato mixture into about 8 mounds and flatten slightlywith the back of a spoon to 3" diameter. Cook until golden and crisp on bottom,about 3 minutes. Flip latkes; top each with 1 Tbsp. Comte cheese, 1 tsp. caramelized onions and 1 additional tsp. Comte cheese. Cook until latkes are tender and crisp, 3 minutes more. Serve hot.

SALADE COMTE Salad Comte


4 portions
Delectable Comte lines up with other primo ingredients in a salad that's pretty enough to show off - and hearty enough for a main course.

Ingredients: 3 tablespoons olive oil 2 tablespoons white wine vinegar 2 teaspoons Dijon mustard 1/4 teaspoon each salt and ground black pepper 12 ounces green beans, trimmed 4 cups mixed salad greens 4 cups Comte cheese cut in 1/4-inch thick matchsticks (about 8 ounces) 2 medium-sized tomatoes, cut in wedges 2 hard-cooked eggs, coarsely chopped

Direction

• To prepare dressing: In a cup, whisk together olive oil, vinegar, mustard, salt and pepper.
• In a saucepan, bring 4 cups water to a boil; cook green beans until crisp-tender, about 3 minutes; drain and transfer to a medium-sized bowl.
• Toss green beans with 1 tablespoon of the dressing; cool. Spread greens on a serving platter.
• In rows, arrange Comte, tomatoes, chopped eggs and green beans.
• Drizzle with remaining dressing.

VEGETABLE GRATIN WITH COMTE

Direction

• Preheat oven to 400°F. Butter a shallow 1 - quart baking dish.
• In a small bowl, combine bread crumbs, Comte and herbs.
• Stir in butter.
• Place vegetable in the prepared dish; sprinkle evenly with the bread crumb mixture.
• Bake until crumbs are golden, 8 to 10 minutes.