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One Cheese, Five Ways: Melt for Comté

Made exclusively in the Jura Mountain region for more than 800 years, Comté is the most popular PDO cheese in France. Adored by chefs and home cooks alike, the raw cow’s milk cheese is revered for enjoying on its own and for its flavor and versatility in the kitchen. Comté’s characteristic nuttiness and subtly sweet finish complement numerous savory dishes. A superior melter, it has been the star of French favorites throughout culinary history, including Croque Monsieur, cheese soufflé, fondue, and French onion soup. The following recipes highlight the range of Comté, from traditional flavor profiles to the unexpected.

1. Comté and Kimchi Melt

2. Savory Bacon-Comté Scones

3. Bread Pudding with Comté and Wild Mushrooms

4. Creamy Cauliflower and Comté Soup

5. French Onion Meatballs

Jackie Botto

Jackie Botto is the food stylist and photographer for the Philadelphia cheese mecca, Di Bruno Bros. and the curator of their blog series, In the Kitchen with Jackie.

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