Comté All the Way
Just spent four days in France devoted to cheese --- one cheese, in fact, Comté.
What a trip: In the Jura mountains of eastern France in alpine ski country, I met Norbert, a shepherd who takes care of heifers before they are ready to give birth; in the tiny village of Villette-les-Dole, I saw how dairy farmer Jean-Francois cares for the local Montbéliarde cows, providing them a natural, quality diet that produces the raw milk that, in turn, gives Comté so much of its flavor -- which runs from milky and relatively fresh to almost crunchy in texture and nutty in taste. Also visited fruitieres(cheesemakers) and affineurs (cheese-agers) to see firsthand how it's made from beginning to end.
The cheese is a natural partner to the idiosyncratic wines of the Jura region, but complement most any wines. Comté (pronounced "con-tay") is a cheese made in the artisanal, authentic manner that so many consumers are seeking these days. Ask your cheesemonger for a taste!