I've spent the last two days in the Jura mountains finding out all about Comté cheese. The feature will appear in Decanter but I just thought I'd post some pictures of the area which is absolutely stunning.
As you can see (above) the cows look ridiculously happy as well they might with this kind of pasture.
Which translates into this fragrant hay which feeds the animals during the winter
This is a typical dairy or fruitière which is co-owned by the farmers
The cheesemaker testing the consistency of the curds - still done by hand
Cheeses after a couple of weeks of maturation
And after a couple of years . . .
Et voila! Comté cheese.
4 comments:
Beautyful pictures! Made my day.
Thanks for these.
Glad you like them!
Fiona,
Have you sampled the aged comté cheeses of Bernard Anthony? If that is the case, can you explain what makes it superior to any other types of comté cheeses aged by other affineurs? Also: if you are familiar with what Bernard Anthony is making, what were your top 3 cheeses among those that has has aged? Thanks
I have indeed! I think they're one of the best affineurs in France. They pick the cheeses personally (as many affineurs do, to be fair) and then keep them for a further 1 to 2 years. They have an incredible depth and complexity.
I'm not sure I could pick out three but you might enjoy this article I wrote and posted on my website here
http://www.matchingfoodandwine.com/articles/20080912
Post a Comment