Friday, May 20, 2011

Comté cheese country

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.


Taavi said...

Beautyful pictures! Made my day.
Thanks for these.

Fiona Beckett said...

Glad you like them!

S Lloyd said...

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

Fiona Beckett said...

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