How to make Comté Style Cheese at Home

Pour the cow's milk into a pot.

Heat water in the bottom of the pot to create a water bath for the milk.

Stir the milk while checking the temperature until it reaches 32°C (90°F).

Add the diluted calcium chloride solution to the milk and stir for about a minute.

Sprinkle the mesophilic culture over the surface of the milk and then add the thermophilic culture on top.

If using, add the protective culture (LPR or HB back LC).

Rehydrate the cultures for 5 minutes, then stir thoroughly.

Cover the pot and allow the milk to ripen for 1 hour at 32°C (90°F).

Stir the milk to ensure even temperature distribution.

Add the rennet solution slowly while stirring the milk for no more than 1 minute.

Cover the pot and let it set for 30 minutes to allow curd formation.

Check for a clean break in the curd after 30 minutes.

Cut the curd into 1 cm (about 1/2 inch) cubes using a curd cutter, first horizontally and then vertically in a checkerboard pattern.

Allow the curds to rest for 10 minutes.

Cut the curds into pea-sized pieces using a whisk to expel more whey.

Heat the curds to 55°C (131°F) over the course of 1 hour, stirring gently throughout.

Perform a squeeze test on the curds to check if they hold together properly.

Remove the heat and line a basket with cheesecloth sprayed with white vinegar.

Ladle the curds into the cloth-lined basket without draining the whey.

Cover the curds with the cheesecloth and place a weight (2 kg or 4.4 lb) on top to lightly press the cheese for 30 minutes.

Remove the cheese from the basket and flip it over.

Fold the excess cheesecloth over the cheese and place a weight on top.

Press the cheese at 5 kg (11 lb) for 30 minutes.

After 30 minutes, remove the cheese from the press and flip it over again.

Wrap it again in cheesecloth and press at 10 kg (22 lb) for 1 hour.

After 1 hour, remove the cheese from the press and flip it over for the last time.

Press the cheese at 15 kg (33 lb) for 5 hours.

Equipment Needed

Spice Level:

Allergens