Comté Cheese

Comté Cheese Comté cheese has been made for over a thousand years in the Jura mountains of France. The tradition continues today.

Relax and savor your Sunday with a Comtois Omelette! The perfect balance of gooey richness and nutty savory flavor. Made...
07/16/2026

Relax and savor your Sunday with a Comtois Omelette! The perfect balance of gooey richness and nutty savory flavor. Made even more irrestiable with Comté cheese, this comforting classic is just the thing for a mellow, delicious weekend brunch!


Serves: 4
Ingredients:
· 150g of grated Comté cheese (1/3 pound)
· 8 eggs
· 20g of butter (1.3 tablespoons)
· 3 tablespoons of milk (or 2 tablespoons of crème fraîche)
· Chives
· A pinch of nutmeg, salt, pepper

Instructions:
1. In a bowl, crack the eggs. Pour in the milk or cream. Season with salt and pepper to taste, and add the nutmeg.

2. Whisk vigorously until the mixture is frothy. Add the grated Comté cheese and chives to the mixture and stir.

3. In a hot pan, melt the butter. Pour in the beaten eggs, flip the omelet over when it is three-quarters cooked, do not cook it on the other side if you like your eggs softer.

Give your summer grilling a global touch! These Comté Skewers with Soy are super easy to make and packed with flavor! S...
07/10/2026

Give your summer grilling a global touch! These Comté Skewers with Soy are super easy to make and packed with flavor! Since the smoked bacon perfectly complements the nutty, creamy Comté. They're ideal for cook outs and dinner parties. Even better, they're a crowd-pleaser, that the whole table will love!

Serves: 4 with 12 skewers
Prep: 50 mins

Ingredients:
• 12 slices of smoked bacon
• 300 g (10.6 ounces) of Comté cut into sticks
• 4 tablespoons of soy sauce
• 2 teaspoons of honey
• Salt and pepper
• 12 wooden picks

Instructions:
1. Preheat the oven to 210°C (410°F).
2. Mix the soy sauce and honey.
3. Wrap each slice of bacon around each Comté stick and insert a wooden skewer through the middle.
4. Brush the skewers with the honey/soy sauce mixture and let marinate for 30 minutes in a baking dish.
5. Season with salt and pepper and bake for 10 minutes, turning the skewers halfway through cooking. Serve piping hot.
NOTE: These skewers can also be cooked on the barbecue or griddle.

Salmon, Spinach and Comté Cheese Lasagna - this elegant twist on traditional casserole is sure to be a standout at your ...
06/24/2026

Salmon, Spinach and Comté Cheese Lasagna - this elegant twist on traditional casserole is sure to be a standout at your next family dinner. Even better, it’s particulary delicious served for lunch the next day! For other family-friendly recipes, cheeseboards and desserts go to comte-usa.com.

Serves:4
Prep Time: 55 minutes

IIngredients:
· 300g (10.6 ounces) of grated Comté cheese
· 1 kg (standard 10 oz package) of frozen spinach
· 2 salmon steaks
· 1 package of dry or fresh lasagna sheets
· 30g of butter (2 TBSP)
· 30g (¼ cup) of flour
· 3.4 (6.5 TBSP) fluid ounces of fresh cream
· Olive oil
· 1 chopped onion and 1 chopped shallot
· Nutmeg, salt, pepper and Sichuan pepper

Instructions:

1: First, prepare the béchamel sauce: melt the butter in a saucepan. Add the flour and cook for a few minutes over low heat. Gradually add the milk, stirring constantly and bring to a boil. Cook for about ten minutes until the sauce thickens. Add the cream, nutmet and 200g (2/3’s) of the grated Comté cheese. Season with salt and pepper and set aside.
2: Next, defrost the spinach, season it with salt, and sauté it in a pan for a few inutes. Mix it with a little béchamel sauce. Set aside. Sauté the onion and shallot in a little olive oil, then cook the salmon steaks. Flake the salmon and set aside.
3: Preheat the oven to 350°F. Grease a gratin dish and line it with a layer of lasagna sheets. Cover with half the spinach and a few spoonfuls of béchamel sauce. Add another layer of lasagna sheets, then the salmon, a few more spoonfuls of béchamel sauce, and sprinkle of Sichuan pepper.
4. Cover with another layer of lasagna sheets, then the remaining spinach and a few more spoonfuls of béchamel sauce. Top with the final layer of pasta and pour over the remaining béchamel sauce.
5. Sprinkle with the leftover (100g) of Comté cheese. Bake for 20 minutes and serve until golden brown and bubbly.

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New York, NY

Telephone

+19173328245

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