Cheese has undeniable importance in every possible cuisine out there. Similarly, there are different varieties of cheese with their distinct and unique flavor. In this article, we are talking about what is comte cheese and comte cheese substitutes. Let’s check it out!
Comte Cheese Substitutes
This cheese is famous for the savory and fruity flavor, which can caress the recipe. In addition, it has salty and sweet undertones. As for the texture, comte cheese has a dense to open texture and smells of caramelized butter and roasted hazelnuts. It has a very clean flavor and can even absorb the flavor slightly. Comte cheese is made by adding coarse sea salt and yeast solution in firm curd.
This cheese is aged in Alps caves (in the humid and cool area). This cheese is matured for over twenty-four months to get the famous aroma and taste. Comte cheese doesn’t have gluten and is the unpasteurized option. As far as the making is concerned, it’s made from wholesome milk. However, it’s not suitable for vegetarians since it has animal rennet. Now, let’s have a look at the substitute!
1) Gruyere
This is the first substitute for comte cheese, and we like it the best. It can easily replace comte cheese in the majority of recipes. The prime reason for this suitability is the similar manufacturing process. In addition, both these kinds of cheese have somewhat similar aging processes. However, the milk used in making gruyere cheese is different from than milk used in comte cheese.
For instance, comte is the French version while gruyere cheese is swiss. That being said, the milk has a different flavor because of different sources, which changes the flavor and taste of the cheese. This cheese has intense butter notes with hazelnut flavor. All in all, the final flavor depends on the aging time of the cheese.
2) Beaufort
This is the dense, milky, and nutty cheese which is native to France. However, Beaufort has the wedge of gruyere cheese, but there are no holes. This cheese is made from milk of the cows that graze in the French Alps. That being said, milk has a unique flavor which makes it a fine choice. It has an easy melting mechanism and is widely used in Europe.
In particular, it’s suitable for fondue making in Europe. Also, it can go perfectly with salmon and other seafood, along with Croque madame. It has a subtle taste since it’s cooked at a low temperature. Also, it has a paste-like and creamier texture. In addition, the long aging process of this cheese can result in sharper flavor. So, you can choose the aged or non-aged version according to your desired taste.
3) Emmentaler
This is the Swiss cheese that can be turned into extremely delicious liquid when it’s melted (pretty similar to comte, right?). Emmentaler is made from cow’s milk. It has holes throughout the cheese, and the texture is medium-hard. It can perfectly replace comte cheese in ravioli. In addition, it can be sliced and added to sandwiches.
As far as the availability is concerned, Emmentaler can be easily bought from the specialty cheese section of grocery stores. Also, it’s easily available from online stores.
4) Gouda
Gouda is an extremely popular cheese substitute and is famous as Dutch cheese. It has a slightly fruity flavor which delivers a combination of nutty and sweet flavor. It can be added to every recipe that demands comte cheese. However, the saltiness and nuttiness are much lesser as compared to comte cheese. This is an affordable option and can be easily found in supermarkets.
5) Jarlsberg
To begin with, this is the Norwegian cheese which is made from cow milk. It has a mild taste with slightly sweet notes. In addition, there is a hint of nutty flavor. It has a butterier texture along with a milder consistency. This cheese can be sliced for adding to the sandwiches. However, it goes equally well in quiche and other baked recipes.
6) Raclette
This cheese is native to Switzerland and is popular as firm and smooth cheese. It is usually made in Switzerland. It has small holes (yes, just like other Swiss cheese varieties) along with a creamy texture. This is the fruity, milky, and nutty cheese which can easily melt. It can be added to gratin, toasts, pasta, and casseroles. On top of everything, it goes perfectly on the cheeseboard!