415:(cheese-making facilities) in the region, owned by farmers who bring milk from their own cows; strict production rules linking place and product; and the seasonal environmental effects. Comté cheeses go through the process of "jury terroir", where panels of trained volunteer tasters from Comté supply chain and from the region discuss and publish bi-monthly in the newsletter Les Nouvelles de Comté about the taste and their results. This jury terroir was created by Florence Bérodier, a food scientist, to elaborate in response to a set of formidable challenges that Comté cheese underwent in the beginning for its unfamiliar taste and smell. "The jury terroir is there to speak of all the richness in the tastes of a Comté…" – the original member confirmed. For Comté cheese to be world-renowned, the quality improved, but the challenge stand still to create a uniform taste, which was impossible to achieve since there were 160 different fruitières specializing. But through the process of jury terroir, people came to focus on communication among the tasters, which improved their ability to perceive and gained in value. They acquired a general culture that enabled them to describe and exchange the taste of Comtés.
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recognizable logo of a green bell, and are called Comté Extra. Those cheeses scoring from 12 to 14 points are given a brown label and are called simply Comté. Any cheese scoring only 1 or 2 points for taste (out of the possible 9), or scoring below 12 overall, is prohibited from using the Comté name and is sold for other purposes.
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Each cheese is awarded a score out of 20 by inspectors: the highest possible scores are 1 point for overall appearance, 1.5 for quality of rind, 3.5 for internal appearance, 5 for texture, and 9 for taste. Those cheeses scoring higher than 14 points are given a green casein label with the
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The cheese is made in discs, each between 40 cm (16 in) and 70 cm (28 in) in diameter, and around 10 cm (4 in) in height. Each disc weighs up to 50 kg (110 lb) with a
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are then cut into tiny white grains that are the size of rice or wheat which are then stirred before being heated again for around 30 minutes. The contents are then placed into
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regulations since it became one of the first cheeses to receive AOC recognition in 1958, with full regulations introduced in 1976. The AOC regulations for Comté prescribe:
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is pressed out. After several hours the mould is opened and left to mature in cellars, first for a few weeks at the dairy, and then over several months elsewhere.
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The milk must be used raw. Only one heating of the milk may occur, and that must be during renneting. The milk may be heated up to 56C / 133F.
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label containing the date of production must be attached to the side of the cheese, and maturing must continue for at least four months.
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Renneting must be carried out within a stipulated time after milking, according to the storage temperature of the milk.
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Fresh from the farm, milk is poured into large copper vats where it is gently warmed. Each cheese requires up to 600
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578:"The Comté Aroma Wheel: History of an Invention, Ethnography of a Practice, A Look at the Early Years"
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260:(AOC) cheeses, at around 66,500 tons annually. It is classified as an Alpine cheese.
268:(FDM) around 45%. The rind is usually a dusty-brown colour, and the internal paste,
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Area in eastern France, centered on
Franche-Comté, covered by the AOC designation
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The milk must be transported to the site of production immediately after milking.
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and sharing much of its cuisine. Comté has the highest production of all French
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of pasture is limited, and cows may only be fed fresh, natural feed, with no
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No grated cheese could be sold under the Comté name between 1979 and 2007.
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Cheeses with designation of origin protected in the
European Union
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Salt may only be applied directly to the surface of the cheese.
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registered 175 producers and 188 affineurs (agers) in France.
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is added, causing the milk to coagulate (curdle). The
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French products with protected designation of origin
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60:. Unsourced material may be challenged and removed.
514:"Retrospective : les grandes dates du cigc"
307:The manufacture of Comté has been controlled by
335:cows (or cross breeds of the two) is permitted.
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244:made from unpasteurized cow's milk in the
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120:Learn how and when to remove this message
338:There must be no more than 1.3 cows per
445:"The Comté Market (Le marché du Comté)"
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487:"Making of Comte (Official) - Youtube"
407:Comté is well known for its distinct
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58:adding citations to reliable sources
318:Wheels of comté cheese in storage,
411:: it is made in 160 village-based
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576:Shields-Argelés, Christy (2016).
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27:French medium-hard Alpine cheese
258:Appellation d'origine contrôlée
45:needs additional citations for
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556:"In the Cellar (Aging Comté)"
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686:Bleu du Vercors-Sassenage
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856:Sainte-Maure de Touraine
582:Food & Communication
221:Related media on Commons
466:"Décret de l'AOC comté"
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821:Pouligny-Saint-Pierre
606:at Wikimedia Commons
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233:French pronunciation:
756:Fourme de Montbrison
741:Crottin de Chavignol
54:improve this article
937:Délice de Bourgogne
836:Rigotte de Condrieu
1078:Cow's-milk cheeses
1042:Vacherin Mont d'Or
887:Baguette laonnaise
584:. pp. 363–72.
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248:region of eastern
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987:Mottin charentais
932:Délice d'Argental
875:Non-AOC varieties
602:Media related to
380:French Government
266:fat in dry matter
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149:Country of origin
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16:(Redirected from
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882:Abbaye de Tamié
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604:Comté (cheese)
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593:External links
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537:. Inao.gouv.fr
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69:"Comté cheese"
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378:In 2005, the
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203:Certification
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163:Franche-Comté
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71: –
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65:Find sources:
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43:This article
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1032:Saint-Paulin
912:Cancoillotte
730:
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560:. Retrieved
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539:. Retrieved
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517:. Retrieved
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496:. Retrieved
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469:. Retrieved
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448:. Retrieved
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395:Jury terroir
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329:Montbéliarde
306:
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52:Please help
47:verification
44:
952:Explorateur
806:Ossau-Iraty
736:Coulommiers
676:Bleu de Gex
558:. Comte USA
498:February 8,
342:of pasture.
288:) of milk.
286:US gal
254:Switzerland
198:4–36 months
179:Pasteurised
1062:Categories
1007:Rochebaron
997:Port Salut
841:Rocamadour
801:Neufchâtel
562:2019-12-28
541:2013-09-13
450:August 18,
431:References
413:fruitières
284:(160
276:Production
252:bordering
195:Aging time
110:April 2015
80:newspapers
977:Mimolette
957:Faisselle
927:Clochette
846:Roquefort
831:Reblochon
796:Mâconnais
781:Mont d’Or
776:Maroilles
726:Chevrotin
716:Chabichou
706:Camembert
656:Abondance
190:semi-hard
1012:Sarasson
1002:Raclette
866:Valençay
826:Pélardon
761:Laguiole
746:Époisses
721:Chaource
666:Beaufort
419:See also
322:, France
320:Burgundy
300:and the
967:Gaperon
922:Chaumes
907:Cabécou
811:Picodon
791:Munster
786:Morbier
771:Livarot
766:Langres
701:Brocciu
535:"Comté"
519:July 3,
492:YouTube
471:May 14,
409:terroir
386:Grading
340:hectare
240:) is a
206:French
187:Texture
94:scholar
972:Metton
947:Etorki
861:Salers
711:Cantal
369:casein
350:silage
298:moulds
290:Rennet
282:litres
250:France
159:Region
153:France
96:
89:
82:
75:
67:
731:Comté
661:Banon
294:curds
229:Comté
135:Comté
101:JSTOR
87:books
897:Brie
521:2017
500:2017
473:2010
452:2016
302:whey
270:pâte
210:1958
173:Cows
73:news
648:AOC
331:or
309:AOC
208:AOC
56:by
1064::
580:.
489:.
367:A
182:No
632:e
625:t
618:v
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231:(
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108:(
98:·
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
