The Magic of Aging: Why Comté Gets Better with Time
Comte is a semi-hard unpasteurized cow’s milk cheese made in eastern France. Like most cheeses, especially from France, its age determines its sharpness and pungency. The general rule of thumb is the older the cheese, the stronger the flavor. Opinions on that flavor vary, but Comte seems to get better regardless.
A few months ago, Dobbs & Bishop had the exciting opportunity to open an 80 pound wheel of six-month aged Comte. The consensus was it was simply too … simple. It didn’t have that hearty personality yet. The buttery mouth-feel and mild airy flavor was good, but not Comte.
Once all 80 pounds were sold and enjoyed, we did it again. This time the wheel was aged for 12 months and the differences were immediately noticeable. Along with the texture being slightly firmer, new flavors flowed out, deeper flavors. It was now savory, nutty, and somewhat warming.
Four main events cause this evolution of flavor. The first involves the special microbes and enzymes that break down the proteins found in the milk. Then the fats in the milk are broken down. The third event is the drying out of the cheese. Losing moisture concentrates the flavors and alters the texture of the final product. Last but not least, the bacteria and molds in the cheese transforms lactose into lactic acid, resulting in that beautiful tanginess found in older cheeses.
Written by Samantha Marin, our Assistant Manager and longest-tenured team member (4+ years). Sam is pursuing her MBA and has a real talent for describing cheese.