How to Make Comté Cheese at Home

 

--- published by foodie Parmod.

Introduction: What is Comté Cheese?

Comté is a traditional French cheese from the Jura region, made from unpasteurised cow’s milk. Known for its firm texture, nutty aroma, and subtle fruity flavour, Comté is a cooked and pressed cheese similar to Gruyère. Although authentic Comté is a protected designation of origin (PDO) cheese, you can make a delicious Comté-style cheese at home using British ingredients and methods.

This guide provides a step-by-step recipe on how to make Comté cheese at home, with tips for ageing and flavour development—all in under 1000 words and optimised for full Google SEO.

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Why Make Comté at Home?

Control the ingredients and ageing process

Avoid preservatives and additives

Enjoy a rewarding cheesemaking experience

Impress with homemade artisan cheese

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Ingredients (Makes Approx. 1.5kg)

8 litres raw or full-fat cow’s milk (unhomogenised for best results)

¼ tsp thermophilic starter culture (e.g. Thermo B or TA61)

½ tsp calcium chloride (optional, improves curd firmness)

0.6 ml liquid rennet (double strength)

1½ tbsp cheese salt (non-iodised)

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Equipment You’ll Need

Large stainless steel pot (8+ litre capacity)

Cheese thermometer

Long knife or curd cutter

Slotted spoon

Cheese press with mould and follower

Cheese mat or draining board

Ageing space (cheese cave or wine fridge: 10–13°C, 85–90% humidity)

Cheese wax or vacuum sealer for storage

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Step-by-Step: How to Make Comté Cheese

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Step 1: Warm the Milk

Heat the milk slowly in a large pot to 32°C. Stir gently to avoid scalding.

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Step 2: Add Cultures and Calcium Chloride

Sprinkle the thermophilic starter culture over the milk’s surface. Let it rehydrate for 2 minutes, then stir in gently. If using calcium chloride, add it now and stir well.

Let the milk sit for 45 minutes, allowing the cultures to develop.

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Step 3: Add Rennet

Dilute the rennet in 50 ml of cool, non-chlorinated water. Pour it into the milk while stirring slowly for 1 minute. Let the milk set, undisturbed, for 45–60 minutes until it forms a firm curd.

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Step 4: Cut the Curd

Cut the curd into small cubes (about 0.6 cm). Let them rest for 5 minutes.

Now, slowly heat the curds to 52°C over 30 minutes, stirring gently. This process is vital for Comté’s signature texture.

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Step 5: Drain and Press

Once the curds are firm and springy, transfer them into a cheesecloth-lined mould. Press the cheese at 10 kg of pressure for 30 minutes, then increase to 20 kg for 12 hours.

Flip the cheese halfway through to ensure even pressing.

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Step 6: Salting

After pressing, remove the cheese from the mould. Rub the cheese with non-iodised salt, or submerge it in a saturated brine (18% saltwater solution) for 12 hours.

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Step 7: Ageing

Place the cheese on a wooden or plastic mat in a humid ageing space at 10–13°C. Turn the cheese daily for the first week.

Age the cheese for 3–6 months, wiping down any unwanted mould with brine and flipping the wheel every few days. For authentic flavour, aim for minimum 90 days.

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Tips for Perfect Comté-Style Cheese

Use raw or high-quality non-homogenised milk

Maintain high humidity to prevent cracking

Age longer (up to 12 months) for deeper, nutty notes

Wax or vacuum-seal after 3 months to preserve flavour

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Serving Suggestions

Homemade Comté-style cheese pairs beautifully with:

Sourdough or rustic French bread

Fresh figs, apples, or grapes

Chardonnay, dry cider, or nutty ales

Melted into gratins, fondues, or over potatoes

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Learn how to make Comté cheese at home using British ingredients and kitchen tools. This easy recipe offers step-by-step instructions for a firm, nutty cheese with full Google SEO in under 1000 words.

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Final Thoughts

While making Comté-style cheese requires time and care, the result is well worth it. You’ll develop your cheesemaking skills, create something unique, and enjoy the rich, complex flavours of a truly artisan cheese.

Whether you're an experienced home cheesemaker or just starting out, this guide gives you everything you need to craft your own Comté-style cheese in a British kitchen.

--- write ✍️ by foodie Parmod.

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