Essex St. Cheese Co.


Reviews

one day old salted comte

“Oh my God, what was that?”
Huffington Post
on L’Amuse Gouda

“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

“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

“L’Amuse Gouda commands your attention and won’t let go. It’s a gorgeous cheese.”
San Francisco Chronicle

“What happens on the rind is critical: a great part of the cheese’s defining characteristics start right there on the surface.”
Culture

“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.”
New York Times

“A shaved slice looks like silk and dissolves smoothly on the tongue.”
San Francisco Chronicle on Essex Comté

“The fruity and nutty Comté 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.”
New York Daily News

“It’s a giant underground fort built in the 1800s, now used to store some 60,000 wheels of Comté – there’s almost nothing I’ve ever seen like it.”
Budget Travel talking about Fort St. Antoine

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, Comté is a celebrated melting cheese, used in France for everything from fondues to souffles and potato gratins.”
Saveur


1 Comment

[…] 44 works with these hand-picked wheels from Essex St. Cheese Company on a regular basis. Because of the hand-crafted nature of the cheese, the flavor profile and color […]

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