I discovered Comté cheese only recently, and it was love at first bite for both me and my husband. Over a single weekend we happily sliced through a generous wedge, finding any excuse to enjoy another piece. Comté is remarkably versatile: it slices neatly, grates easily and melts beautifully, making it perfect for a cheese board or any number of cooked dishes. Its flavour is rich and creamy with nutty, slightly sweet notes that are utterly moreish.
Comté is produced in the Massif du Jura region of France, a practice that goes back centuries. Production remains rooted in traditional cooperative methods, and since Comté received AOC (Appellation d’Origine Contrôlée) status in 1958 it must be made under strict regulations. Only milk from Montbéliarde and French Simmental cows may be used. These cows are fed natural feed and have access to pasture, and the raw milk is delivered to local fruitières (cheese dairies) located within an 8-mile radius to ensure freshness.
Freshly formed wheels of Comté are pre-ripened for a few weeks before being moved to one of the region’s maturing cellars. There, affineurs (agers) care for the wheels for between 4 and 18 months, turning, salting and rubbing each wheel with a brine solution. During this time the cheese develops its smooth texture, rich colour and distinctive flavour.
Now for the magic: a Comté grilled cheese sandwich. This simple dish feels indulgent and comforting—wonderful when you’re under the weather, excellent for curing a hangover, and elegant enough to serve as canapé slices at a gathering. A plain Comté grilled cheese is delicious on its own, but adding a spoonful of cranberry sauce or relish gives it a delightful sweet-tart lift.
Makes 1
2 thick slices of good-quality bread*
softened unsalted butter
60g | 2oz Comté cheese, thinly sliced
cranberry sauce or relish
Method
- Preheat a griddle pan or a heavy frying pan. Spread butter on one side of each slice of bread and place buttered side down in the pan. Cook for a couple of minutes until the bread is lightly toasted.
- Remove the bread from the pan and butter the un-toasted side right to the edges.
- Turn the bread so the toasted sides are up. Spread a little cranberry sauce or relish on one slice, layer on the Comté slices, then top with the other slice, toasted side in.
- Return the sandwich to the pan and cook for 2–3 minutes on each side, pressing gently with a spatula. The sandwich is ready when the cheese is fully melted and the bread is golden and crisp. Slice in half and serve immediately.
*Choose your preferred bread—rye, sourdough, seeded or wholemeal each give slightly different and delicious results.
*You can grate the Comté instead of slicing it for faster melting, though slices look more attractive.
*Alternative toppings: jam, caramelised onion chutney or quince paste all pair beautifully with Comté.
*Younger Comté (aged around a year) melts best; reserve older, more mature Comté for a cheese board.
This recipe was commissioned by Comté Cheese UK