Conte ( French Comté , also known as Gruyère de Comté [1] , " Gruyère from Conte") - French cheese made from unpasteurized cow's milk, produced in the Burgundy-Franche-Comté region in eastern France, by whose name is named.
| Conte | |
|---|---|
| Comté | |
 | |
| Country of origin |  France |
| City, region | Burgundy - Franche-Comté |
| Milk | cow |
| Pasteurized | not |
| Texture | semi-solid |
| Ripening time | 8-12 months |
| Certification | AOC 1958 |
Production
The main territory for the production of conte is the highlands of Jura . In addition to Burgundy - Franche-Comté, it can also be produced in the regions of Grand Est and Auvergne - Rhone - Alps [2] .
Conte cheese is made exclusively from milk from cows of Simmental and Montbeliard breeds [3] . At the same time, cows must feed on certain plants grown in meadows within the geographical zone established in accordance with the AOC [4] . All types of feed that can affect the taste of cheese are categorically excluded from their diet; feeds based on genetically modified plants are also not allowed [4] .
Milk delivered from the farm is poured into large copper barrels, where it is subjected to gentle heating (not higher than 40 ° C). Abomasum or another natural enzyme is added [2] . The resulting sourdough is cut into very small pieces, which are stirred until reheated for about 30 minutes. The contents are then laid out in forms, allowing the whey to drain.
After that, the cheeses are placed for ripening on shelves made of spruce boards [4] . During the aging process, the cheese crust is periodically treated with a special walrus solution (based on brine) [2] . It should be solid, clean, without cracks and without signs of peeling, evenly colored.
If the correct ripening conditions are observed, eyes are formed on the cheese pulp, which can be the size of a pea or a cherry [2] .
On the side of the cheese head is placed a green casein label indicating the production date [5] .
Conte production is carried out in accordance with AOC standards. Then its quality is evaluated by experts on a 20-point scale; to get a positive mark, cheese must score at least 14 points [4] . Cheeses with 12 to 14 points are also allowed for sale, but with a different label [4] .
According to various sources, among all French cheeses, this particular variety is produced in the largest quantity (64,179 tons or 1,600,000 heads in 2014) [2] [3] [6] [7] .
Features
The taste of cheese is pronounced, sweetish, with a nutty flavor [2] , the texture is rather firm and elastic. The crust is usually grayish-brown, the cheese inside is pale creamy yellow. Fat content is about 45% [1] .
A distinctive feature of conte cheeses is that, depending on the time and place of manufacture (up to a particular cellar), their taste can vary greatly. Thus, each head has its own unique flavor [3] [4] . There are six main varieties of Conte flavor (“fruit”, “milk”, “burnt”, “herbal”, “animal” and “spicy” [8] ), which, in turn, have more than 90 shades [4] . It should be noted, however, that we are talking exclusively about the taste inherent in the cheese itself, and not about flavors or flavors that are never used in the manufacture of this variety [4] .
The middle head has a weight of about 40 kg with a diameter of 60 and a thickness of 10 cm. About 400 liters of milk are consumed for each such head [3] .
Most Conte cheeses are between 8 and 12 months old. Allowable minimum is 4 months, maximum is a year [3] .
Usage
Conte is widely used in French cuisine: as a separate dish, served at the end of a meal, as well as in canapes , fondue , salads, soufflé [1] , in combination with vegetables and fruits [2] . White, red and sparkling wines are suitable for this cheese [9] .
Conte contains a large amount of calcium, copper, proteins, vitamins B2 and B12 [3] .
See also
- Googers - a dish of French cuisine, in which it is recommended to use conté.
Notes
- ↑ 1 2 3 Larousse gastronomique, 2007 , p. 237.
- ↑ 1 2 3 4 5 6 7 French Cheeses: Illustrated Encyclopedia, 2003 , p. 112.
- ↑ 1 2 3 4 5 6 Rapide portrait d'un grand fromage
- ↑ 1 2 3 4 5 6 7 8 Cahier des charges .
- ↑ French Cheeses: An Illustrated Encyclopedia, 2003 , p. 113.
- ↑ Produits laitiers AOP
- ↑ Franche-comté: Comté, le fromage fait filière
- ↑ Tous les arômes du comté
- ↑ Pour bien savourer le comté
Literature
- Masui K. , Yamada T. French cheeses: an illustrated encyclical. = [French Cheeses] / Kazuko Masui, Tomoko Yamada; entry next J. Robuchon ; per. from English: S. Sapronov ; photo by J. Maruyama . - SPb. : Publ. the house "Neva" , 2003. - S. 112-113. - (A Dorling Kindersley Book). - ISBN 5-7654-2333-7 .
- Le Grand Larousse gastronomique / Isabelle Jeuge-Maynart. - Larousse, 2007 .-- P. 237. - 992 p. - ISBN 978-2-03-582360-1 .
Links
- Official website (French) . Date of treatment November 17, 2015.
- Stages of cheese making (fr.) . Date of treatment November 17, 2015.
- Cahier des charges de l'appellation d'origine "Comté" (Fr.) . Date of treatment November 17, 2015.
- Accord de la régulation de l'offre de l'appellation d'origine protégée comté (French) . Date of treatment November 17, 2015.