Day 1642 of posting images of cheese until I run out of cheese types: Comté Androuet

I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to various cheese websites, resources, and sellers for the cheese images and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!

Here is your daily cheese facts: This Comte is made in the Jura Mountains on the French side of the Swiss / French border by Affineur’s Marcel Petite. Comte itself is from the Gruyere family and is fairly similar to Gruyere itself, although lighter in character with more complexity and finesse. It is made using the raw milk from Montbeliarde and French Simmentale cows which are fed exclusively on grass and hay, with fermented fodder being banned. Comte was originally made as a way of storing milk during the long, harsh winter, and was made large enough to be sufficient for a whole family’s use for this time. A lot of milk is needed to make each 30-48kg cheese, on average about 500 litres therefore the farmers unite to form co-operatives. Each batch of Comte has to be assessed for quality and awarded a score out of 20. If a cheese scores below 12 it cannot be sold as Comte, and if scoring between 12 and 15, is covered with a brown label which signifies a slight default in either the texture or the taste. Cheeses scoring above 15 receive a green band are considered to be the best – Paxton & Whitfield Comte has a green band.

Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.

C’est quoi un comte androuet ??

There will never be enough cheeses in the world.

I’ve never tried this, but it looks good and sounds interesting.

lucky $#))*#$*()$#-*)($*( leaving in places where it’s easy to find good comte

Great cheese.