Latest Reviews
“When you swallow, all of the flavors of Comté really blossom… Each wheel of Comté is unique and will therefore offer a slightly different tasting experience.” - Cheese Connoisseur, Fall 09
“Amber colored, with a plentiful amount of crunchy protein crystals, (L’Amuse Gouda) has an intense butterscotch aroma and a shardlike texture that seems waxy at first but dissolves into creaminess, like a salted caramel.” – Culture, Autumn 2009
“L’Amuse Gouda commands your attention and won’t let go. It’s a gorgeous cheese.” - SF Chronicle, April 2009
“What happens on the rind is critical: a great part of the cheese’s defining characteristics start right there on the surface.” - Culture, Autumn 2009
More Reviews
“I dug out the very best cheese I had, a nutty and intense aged raw milk Comté from the Essex Street Cheese Company. It was certainly flavorful enough to use on its own between slices of whole-wheat bread.” – NY Times
“A shaved slice looks like silk and dissolves smoothly on the tongue.” – SF Chronicle
“The fruity and nutty Comte is a cheese worth talking about – firm yet creamy, and among the most popular cheese in France, a country where more than 600 varieties of cheese are produced.” – NY Daily News
“It’s a giant underground fort built in the 1800s, now used to store some 60,000 wheels of Comte – there’s almost nothing I’ve ever seen like it.” – Budget Travel
100 Great Cheeses:
Cravero Parmigiano Reggiano: “Perfect for grating, it’s also great for eating out of hand.”
L’Amuse Gouda: “A softer texture and a sweeter, caramelized flavor.”
Fort Saint Antoine’s Comte: “Sweet and nutty, with gloriously grassy alpine aromas.”
- Wine Spectator
“No matter the age, comte is a celebrated melting cheese, used in France for everything from fondues to souffles and potato gratins.” – Saveur
Recipe for Cheesy Baked Penne with Cauliflower and Creme Fraiche – Bon Appetit
