The Basics: Comté

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The Technique

Comté

Comté is a semi-hard, unpasteurized cheese made from cows milk from the Franche-Comté region. It is one of the most popular cheeses produced in eastern France. Comté features a buttery yellow hue encased in a natural rind that is prepared in large discs ranging in size from approximately 15 to 25 inches in size offers a rich, nutty flavor with fruity undertones. Once prepared, the cheese, containing approximately a 45% milk fat, is allowed to mature in caves generally for 6 to 12 months however some may be left for up to 24 months. The texture is somewhat smooth making it an ideal choice for many traditional recipes where grated cheese should be used. Learn how to shred Comté cheese in order to accentuate a variety of your favorite dishes.

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How To Shred Comté

Shredding Comté cheese is a quick kitchen task with the proper tool. Top it over recipes such as hearty soups just before serving or sprinkle over sliced Pain de Campagne & run it under the broiler for a delicious treat. Learn the technique.

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Position a grater with medium to small holes over a wooden cutting board & hold it at a 45 degree angle. Swipe the cheese over the surface to collect the amount needed for the recipe. The cheese will meld well with dishes once heated & melts quickly providing a bold texture & taste.

 The Tune
“Night & Day” Ella Fitzgerald

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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