Comté cheese

Pour raw cow's milk into copper tanks.

Heat the milk to a maximum of 40 degrees Celsius.

Add leaven to the milk to act as an acidifying agent.

After a few minutes, add pressure to activate the coagulation of the milk.

Once the milk curd reaches the right consistency, cut it into small pieces.

Heat the curds to a minimum temperature of 53 degrees Celsius for at least 30 minutes.

Extract the cheese and put it into molds.

Salt the cheese and press it for at least six hours.

Ripen the cheese on boards of spruce for at least 120 days.

Equipment Needed

Spice Level:

Dietary

Allergens