Comté

Comté is a French cow’s milk cheese made from unpasteurized milk. Known as a “mountain cheese,” due to its origin in the mountains near the border with Switzerland, Comté is one of France’s most popular cheeses.

It is a semi-hard cheese, pale yellow in colour, with a grainy crystalline. Its flavour is nutty, smoky, fruity and sweet. The milk used for making Comté comes from the breeds of two specific cows: Montbéliardes and French Simmental, and believe it or not “by law”, each cow must have at least 2.5 acres (1 hectare) of pasture to graze on.  A washed-rind cheese with an edible rind, but be aware it might be a bit salty and strong in taste as the cheese that is nearest the rind can have more developed flavours than the cheese found in the most inner parts. 

Enjoy with red wine, beer or simply as part of a cheese assortment. Try it sliced into sandwiches, cubed into salads and grated into recipes. This cheese will work nicely in omelettes, grilled cheese sandwiches and will add a robust taste to a mac and cheese. 

Appenzeller

Appenzeller is made with pure, raw cow’s milk from cows fed solely on the rich grass and herb mix found in the idyllic Alpine region known as the Alpstein.  The unique nature of this flavoursome speciality cheese is its  unique careful herbal brining process. The brine brings forth the characteristic taste of this cheese. The recipe for this herbal brine is a strictly guarded secret. The cheese certificate on the base of each cheese wheel ensures the first-class quality.  The flavours are enhanced by a Riesling or even a hard cider. But “I’m a red wine person”, you say, then stick to Cabernet Sauvignon, Merlot, or a Malbec, something with complexity and layers to avoid the cheese flattening or overrunning the wine.  Add a few slices of apples and pears to your tasting, and you will be in heaven.

Check out our Cheesy Appenzeller Twizzlers recipe!