I tried comte cheese the other day and liked the smell and taste. It has a nice, thick and complex rind. I will scrape it off and use as morge but is there anybody who has a recipe to share?
Thanks,
Tan
Hi-
I found this. Is not the recipe but I think is interesting to read
http://www.davidlebovitz.com/2010/12/comte-cheese-making-french-fromage-jura/ (http://www.davidlebovitz.com/2010/12/comte-cheese-making-french-fromage-jura/)
http://www.davidlebovitz.com/2010/12/comte-cheese-ripening-and-tasting/ (http://www.davidlebovitz.com/2010/12/comte-cheese-ripening-and-tasting/)
http://en.wikipedia.org/wiki/Comt%C3%A9_%28cheese%29 (http://en.wikipedia.org/wiki/Comt%C3%A9_%28cheese%29)
Thanks Morfeo,
I think I am going to follow gruyere recipe with the scrapings I got from commercial comte cheese I tasted the other day.
I found these;
http://www.lesroutesducomte.com/home.html (http://www.lesroutesducomte.com/home.html)
http://www.comte.com/ (http://www.comte.com/)
Tan