I was introduced to the infinite joys of Comté Cheese only recently. It was love at first bite – both for me and my husband – and we spent a very happy weekend finding excuses to eat yet another little slice until our substantial wedge had been whittled down to nothing (clearly, we were making up for lost time). Comté cheese is such an all rounder – it slices, grates and melts brilliantly which allows you to use it both on the cheese board and in just about any cheese recipe you can think of. The taste is rich, creamy, nutty, slightly sweet and massively addictive.
Comté cheese is made in the Massif du Jura region of France – a tradition dating back centuries. Comté’s co-operative methods of production are still based on the original artisan traditions, and since Comté was granted AOC (Appellation d’Origine Contrôlée) status in 1958, it must be produced following a strict set of regulations. Only Montbéliarde and French Simmental cows allowed for the production of Comté milk. The cows must only be fed with natural feed and have at least 2.5 acres of grazing pasture (maybe this is where ‘lucky cow’ expression comes from). The raw milk is then delivered to the local fruitières (cheese dairy farms) which must be situated within an 8 mile radius in order to guarantee absolute freshness.
The freshly made cheese wheels are pre-ripened for a few weeks before moving to one of the 16 maturing cellars. Here the affineurs (agers) look after them from 4 to 18 months, regularly turning, salting and rubbing each one with brine solution. Over time, the Comté wheels develop their smooth texture, rich colour and unique flavour.
And now let’s talk about the transformative powers of this Comté grilled cheese sandwich, shall we? This baby is like the perfect pair of shoes, the most flattering dress and catchiest pop song rolled into one. It is just the thing for when you are feeling under the weather, most excellent if you are nursing a hangover and you can even serve it as a canapé (sliced into attractive little triangles) if you are feeling fancy. Although a plain Comté grilled cheese sandwich is amazing in itself, add a little cranberry sauce or relish to elevate it to another level.Comté grilled cheese sandwich with cranberry relish
Makes 1
2 thick slices of good quality white bread*
softened unsalted butter
60g | 2oz Comté cheese*, sliced thinly
cranberry sauce or relish
Method
- Preheat a griddle pan or large heavy frying pan. Spread some butter on one side of each bread slice. Griddle for a couple of minutes, buttered side down, until bread is lightly toasted.
- Remove the bread from the pan. Butter the other side all the way to the edges.
- Turn the bread over to the toasted side and spread with a little cranberry sauce or relish. Add with the cheese slices and then top with the other slice, griddled side in.
- Return the sandwich to the pan and fry for 2-3 minutes on each side, pressing down with a spatula. The sandwich is ready when the cheese is nicely melty and the bread golden and crisp. Slice in half and enjoy!
*Use whatever bread you like – rye, sourdough, seeded, wholemeal all give slightly different but delicious results.
* Instead of slicing the cheese you can grate it – it melts quicker but doesn’t look quite as attractive.
* Try using jam, caramelised onion chutney or quince paste instead of the cranberry.
* Comté cheese is aged – younger cheese (matured for about a year) is better for melting. Reserve the aged Comté for your cheese board.
* Try using jam, caramelised onion chutney or quince paste instead of the cranberry.
* Comté cheese is aged – younger cheese (matured for about a year) is better for melting. Reserve the aged Comté for your cheese board.
This recipe was commissioned by Comté Cheese Uk
Grub's Up Kitchen says
wow… my dream sandwich. What a perfect alternative to turkey and cranberry!
Roxana @ Roxana's Home Baking says
What a glorious way to enjoy leftover cranberry sauce! This is definitely happening once turkey day is over! 😀
belleau kitchen says
good lord them sandwiches are sublime!
Erica says
This sandwich looks heavenly! Thank you for sh.aring
Choclette Blogger says
Comte cheese is delicious and probably wouldn't last as long as it should do in our house. I've never tried it grilled in a sandwich, but I sort of know I would love it 😉
Cakespy says
This sandwich is worth seeking out the ingredients for even on NON-leftover days! Beautiful and crave-worthy.
Kavey says
One of my favourite cheeses, and it works so well in a grilled cheese sandwich, doesn't it? Love it with fruity jams, a great combo and another favourite of mine too!
Julia@Vikalinka says
I am 100% sold and can't wait till it's morning to run out and buy some Comte and then make this glorious sandwich!
Nazima Pathan says
Definitely a comte fan. Love the stuff. This sounds a perfect flavour combination for such a lovely comfort food. Delicious
Louise | Cygnet Kitchen says
I often buy Comte, it does make a beautiful toasted sandwich! The cranberry relish is a great seasonal touch! x
Kerry Cooks says
Oh goodness! I haven't tried comte but this looks INCREDIBLE!
Lucy Parissi says
Oh you must! So good for cooking with (and eating). Waitrose and Ocado have it and have found it in markets in London.
Angela Field says
I love Comte, it's a fantastic cheese. I really like Mango Chutney with my cheese, I shall definitely have to try a mango chutney and comte toasted sandwich.
Lucy Parissi says
It is very moreish. We have had a couple of cheese and cracker dinners recently!
Hannah Hossack-Lodge says
I really like Comte cheese, and this sandwich looks like the perfect way to indulge in it, you can't beat a good grilled cheese sandwich, I'm really craving one now…