'Comte' on Serious Eats

Easy Kale Quiche

[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at... More

Comté: How the Largest Small-Batch Cheese in France Is Made

A few weeks back, I went on an all-cheese all-the-time tour of Jura, the Eastern region of France bordering Switzerland where Comté is produced. Think it was all fun and games? You try eating Comté five times a day for an entire week. Tiring, to say the least, though delicious nonetheless. If you're more the sit-back-and-relax type, just watch this short video and for a slightly more in-depth look at Comté cheese production, read on. More

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