The surface of these 24-month old wheels of cheese at Affineur Vagne in Poligny, France is dark brown and mottled

Ask any Frenchman to name his favorite cheeses and Comté will almost always be near the top of his list. To a large degree, however, the rest of the world doesn’t yet know about Comté. I was one of the lucky ones. Several years ago, during one of my many wanders around France I discovered Fromagerie Deruelle gourmet cheese shop in Bordeaux. Recognizing a fellow cheese aficionado, the owner patiently let me sample scores of cheeses. I carried two or three selections back to my rental apartment that…

The post From Farm to Table – the Art of Producing France’s Famous Comté Cheese appeared first on Hole In The Donut Cultural Travel.




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