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Comté Cheese
Comté (or Gruyère de Comté) () is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France bordering Switzerland and sharing much of its cuisine. Comté has the highest production of all French Appellation d'origine contrôlée (AOC) cheeses, at around 66,500 tonnes annually. It is classified as a Swiss-type or Alpine cheese. The cheese is made in discs, each between and in diameter, and around in height. Each disc weighs up to with an FDM around 45%. The rind is usually a dusty-brown colour, and the internal paste, pâte, is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is mild and slightly sweet. Production Fresh from the farm, milk is poured into large copper vats where it is gently warmed. Each cheese requires up to of milk. Rennet is added, causing the milk to coagulate. The curds are then cut into tiny white grains that are the size of rice or wheat which are then stirred before being h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Comte AOP
''Comte'' is the French, Catalan and Occitan form of the word 'count' (Latin: ''comes''); ''comté'' is the Gallo-Romance form of the word 'county' (Latin: ''comitatus''). Comte or Comté may refer to: * A count in French, from Latin ''comes'' * A county in France, that is, the territory ruled by a count * La Comté, a commune in the Pas-de-Calais département of France * Comté cheese, a French cheese from Franche-Comté People with the surname * Alfred Comte (1895–1965), Swiss aviation pioneer * Auguste Comte (1798–1857), French philosopher * Charles Comte (1782–1837), French lawyer, journalist and political writer * Claudine le Comte (born 1950), Belgian fencer * Fabienne Comte, French statistician * Fernando Compte (1930–2013), founder and first president of the International Sambo Federation * Ferran Soriano i Compte (born 1967), Spanish CEO of various football clubs, including Manchester City F.C. * Harry Comte (1909—1945), Australian rules footballer * Louis Comte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Montbéliarde
The Montbéliarde is a breed of red pied dairy cattle from the area of Montbéliard, in the département of Doubs, in the Bourgogne-Franche-Comté region of eastern France. It is used mainly for dairying and particularly for cheesemaking. History The name Montbéliarde was first used by Joseph Graber in 1872, when exhibiting a group of cattle at the Langres agricultural competition. Before this the local stock from indigenous multipurpose breeds such as Fémeline and Tourache (later known as Comtoise) had been improved by Mennonite farmers from Switzerland, and named Franco-Swiss. In 1889, the breed was accepted officially, and a stud book was founded. Since 1980, the breed has been selected for good roughage conversion. After 1900, many cattle were sold to the Midi region and Algeria. In the 1970s, Red Holstein was crossed into the breed. At the same time, they sporadically crossed with Fleckvieh bulls, but this was not very successful. In the 1990s, Montbéliarde cattle we ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
