Making Cheese on the Comté Trail in the French Jura
Making the glorious cheese known as Comté is a communal endeavor, requiring up to 120 gallons of fresh milk from multiple small herds to make one 90-pound wheel.
If You Ask Me, the Fancy Food Show Is a Fancy Shit Show
What started off as a food fair of sorts way back in the early 1900s—when exotic ingredients such as tiger and elephant were presented to the masses of newly “gourmet”-minded consumers—has devolved into a full-on circle jerk of industry folks flaunting...
Comté Is a Bad-Ass Cheese Aged in Old Military Bunkers
During France’s many wars, bunkers housed the artillery and weapons for armies. Now, they are the perfectly chilly aging houses for the coveted Comté—a stoner’s wet dream on the joy ride of flavor explosion.