Wednesday, December 15, 2010

Comté, Six Ways for the Holidays

Comte with preserved walnuts

If you love big, fruity wines, chances are you’ll fall chin-over-stilettos for Comté. It’s a big fruity cheese, and it pairs well with everything this time of year – nuts, sherry, even fruitcake.

Imagine a buttery Gruyere with sweet, nutty notes and a smooth toffee finish. This is the kind of cheese that changes people – once you have tried Comté, you will never settle for a mediocre brick. It is, in a word, stargasmic.

To read on, please visit the Di Bruno Blog.

Disclosure: This post is part of a weekly series I write for Di Bruno Bros., one of my fave cheese haunts in Philly. I choose the topics, but I get paid to guest-blog on the store's site.


  1. I just got a whole recipe book with foods based on Comté :) Love it!

  2. whats the name of the book? cheese nerd with a big book collection here! thanks

  3. Yeah, Brenna, what is the name of the book? Most curious.