Quick Overview :
The Comté Fleur is defined by its key notes of butter, but without denying toasted hazelnut and a touch of wood. Springy, pliant, and floral, this is a young cheese with an old soul.
Country of Origin: France
Milk Type/Treatment: Raw Cow
Rennet Type: Animal
The Flavor Experience
The youngest of the three age-profiles from Marcel Petite, Comté Fleur is an exemplar of the style’s flavor profile, with a springiness in its paste that cuts easily and loves to be melted. Fear not the youth of these wheels: the flavor is there. Melodie’s key notes of butter, toasted nut, and a touch of wood play the main theme of Comté.
Comté Fleur is made from the milk of the red-pied (think Holstein-y splotches of rusty brown instead of black) Montbeliarde cows, one of two breeds permitted by the Comté AOC designation (the other is the French Simmental, in case you’re keeping count). This cheese is produced and aged in the Jura Mountains of France. This range and its 200-million-year-old fossil beds give us the term “Jurassic”. The region may be home to fascinating fossils, but, aged only 6 months, Comté Fleur shows us you need not be old to be great.
THIS is the Comté you want to melt. Comté Fleur with a raclette style and something sharp and grate-y (try the four-year aged Emmentaler to keep the Alpine theme) for a gooey mass of macaroni and cheese (they serve it up with applesauce and fried onions in the Alps). Try this cheese on your French toast, perhaps with roast turkey and ham. You might as well use Blis Bourbon-Barrel-Aged Maple Syrup to smother this Monte Cristo.
Straight From the Monger’s Mouth
Excellent cheese but a bit overpriced
Posted by Smitty on 12th Jan 2016
I'm retired and did taste work for a liquor company and I'm slowly getting into the world of cheese tasting. I love DiBruno's selections and I'm trying to find cheeses that I haven't tasted before. This Comte is a lovely tasting but very mild gruyere type cheese with buttery and nutty notes but I wouldn't try to use it with a meat or melt it in a dish where it's flavor will be lost. I think it's best use would be plain or with a piece of crusty French bread were its subtleties can shine. if you want to melt cheese over something, there's a bunch of much cheaper gruyere's that you can use. I would have rated this a 5 but $20/lb plus shipping is a bit much.