Aged Comte Recipe

Slice cheese and bread

Remove Aged Comté from refrigerator 20–30 minutes before serving to come to near room temperature. Using a sharp knife, slice the Comté into 1/8–1/4-inch (3–6 mm) thin slices or small wedges for easy picking. Cut the bread into 1/2-inch (1.5 cm) slices on the diagonal for more surface area; if loaf is large, cut 12–16 slices.

If you prefer warm bread, preheat oven to 350°F (175°C). Arrange bread slices on a baking sheet and warm 6–8 minutes until lightly toasted at edges but still soft inside. Let cool slightly before assembling.

Prepare butter-mustard spread

In a small bowl, combine the softened unsalted butter, whole-grain mustard, and honey. Stir until smooth and slightly whipped. Taste and adjust: add a pinch more honey if you prefer sweeter, or an additional 1/4 tsp mustard for tang.

Prepare fruit and pickles

Core and thinly slice the apple or pear into 1/8-inch (3 mm) slices; if desired, toss slices in a few drops of lemon juice to prevent browning. Drain cornichons and arrange whole or halved on the board. Place roasted walnuts or almonds in a small pile for sprinkling or for guests to add to bites.

Season the Comté lightly with freshly ground black pepper to bring out nuttiness. If using fresh herbs, lightly scatter thyme or parsley over cheese or serving board for aroma.

Lay out bread slices on a serving board. Place slices of Comté next to the bread so guests can build bites. Provide a small knife or spreader for the butter-mustard blend.

To eat: spread a thin layer of the butter-mustard on a slice of bread, top with a slice of Comté, add a sliver of apple or pear and a cornichon half, sprinkle a few chopped nuts, and finish with a crack of black pepper or a small thyme leaf. Drizzle a tiny additional thread of honey on top if desired.

Keep leftover Comté tightly wrapped in wax or parchment then loosely in plastic and refrigerated; bring back to room temperature before serving for best flavor.