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Jacques Six of France Fromage, at Passion för Mat 2018, 2 to 4 March, Erikbergshallen, Gothenburg.<\/em>
Text & Photo © JE Nilsson, CM Cordeiro 2018<\/span><\/p>\n

The focus this year for Jacques Six of France Fromage [2,3] at Gothenburg’s annual foodfair is Comt\u00e9, a French cheese made from unpastuerized cow’s milk in Franche-Comt\u00e9. As a cheese, Comt\u00e9 can be said to closely resemble the Swiss Gruy\u00e8re much due to that the regions are close, with Franche-Comt\u00e9 bordering Switzerland. Comt\u00e9 or Gruy\u00e8re de Comt\u00e9 has the highest production of all French AOC (appellation d’origine contr\u00f4l\u00e9e )cheeses. In 2016, 5193 tons of Comt\u00e9 cheese were exported directly by companies in the sector [1].<\/p>\n

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Comt\u00e9’s uniqueness comes from several properties, not least in that only two cow breeds, the Montb\u00e9liarde and French Simmental cows are the only breeds authorized to produce the milk for Comt\u00e9. The cheese matures in cells from between 4 months to 3 years. Characterized by its complex aromas and flavours, Jacques Six of France Fromage had three types of Comt\u00e9 at this food fair for trying, pegged at 8 months, 18 months and 32 months. The cheese, that picks up its micro-regional characteristics in texture and flavour, can range from flowery and fruity, to spicy.<\/p>\n

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Jacques Six, explaining the different flavours and aromas of one of France’s most popular AOC cheese exports, Comt\u00e9 cheese. Here, he has out for sample tasting, Comt\u00e9 cheese at 18 months.<\/em><\/p>\n

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The deeper yellow of the cheese indicates that it was made during spring\/summer, when the cows have more carotene access in their diet.<\/em><\/p>\n