Comté is an emblematic cheese from Franche-Comté, appreciated for its aromatic richness and melting texture. But what should you drink with Comté to enhance its flavours? Discover the finest pairings and refined recipes with Champagne.
The Different Types of Comté: Origin, Ageing and Specificities
Comté is a cooked pressed cheese made from raw milk of Montbéliarde or French Simmental cows. Its flavour varies depending on the season, the terroir, and the length of maturation.
| Type of Comté | Ageing Duration | Taste & Texture | Specificities |
|---|---|---|---|
| Young Comté | 4–12 months | Mild, creamy, lactic notes | Ideal to enjoy fresh or in melted dishes |
| Mature Comté | 12–18 months | More robust, firm texture, fruity and slightly nutty notes | Better expression of the dairy’s terroir |
| Old Comté | 18–36 months+ | Powerful, complex aromas of dried fruits and undergrowth | Perfect for cheese boards or grated over refined dishes |
Each Comté reflects the terroir and the season of production. Its aromatic profile evolves with maturation, directly influencing drink pairings.
Cheeses Similar to Comté
Several French and foreign cheeses share similar aromatic profiles and can be paired with the same wines:
- – Swiss Gruyère: fruity and slightly salty, firm texture.
– Beaufort: soft and floral, with maturation close to Comté.
– French Emmental: milder and less complex, ideal for gratin recipes.
– Appenzeller: spicy and fruity, more robust than young Comté.
These cheeses allow you to diversify your pairings while remaining in the Comté universe.
Pairing Comté and Truffle: Why Champagne is the Perfect Match
Comté, with its aromatic richness and creamy texture, harmonises beautifully with the fine bubbles and acidity of Champagne:
- – The bubbles cleanse the palate between bites, balancing the fat of the cheese.
- – Acidity and minerality highlight Comté’s complex flavours.
- – When combined with truffle, the pairing becomes an earthy and refined alliance, with Champagne acting as an aromatic enhancer.
| Dish | Ideal Champagne | Why |
|---|---|---|
| Cheese board with mature Comté and truffle shavings | Brut Champagne | Its fruity notes and freshness highlight the truffle and Comté |
| Young Comté gratin with black truffle | Vintage Champagne | Structure and complexity balance the lactic taste and truffle aroma |
| Old Comté croquettes with summer truffle | Low-dosage Champagne | Dry and mineral, it enhances the power of Comté without overwhelming it |
Recipes with Comté and Laurent-Perrier Champagne
Thin Comté cheese ravioli, light champagne broth and candied lemon – Laurent-Perrier “La Cuvée”
For the ravioli:
- – 8 sheets of ravioli dough (or wonton dough)
- – 120 g young Comté cheese (12 to 18 months old, grated)
- – 1 small shallot, finely chopped
- – 10 g unsalted butter
- – White pepper
For the stock:
- – 20 cl Laurent-Perrier champagne
- – 20 cl clear chicken stock
- – 1 small piece of salt-preserved lemon zest (finely chopped)
- – A few grains of Timut pepper or white pepper
- – A dash of fresh lemon juice
Finishing touches:
- – A few sprigs of chervil or coriander
- – Thin slices of Comté cheese for decoration
Steps
- 1- Comté cheese filling
• Gently fry the shallot in butter, without browning.
• Remove from the heat, stir in the grated Comté cheese and season lightly with pepper.
• Place a small amount of filling in the centre of each ravioli sheet, seal and remove any air. Set aside. - 2- Champagne broth
• In a saucepan, gently heat the chicken stock with the Champagne.
• Add the chopped preserved lemon and a few peppercorns.
• Leave to infuse over a low heat for 10 minutes, then strain.
• Adjust with a dash of lemon juice to maintain the brightness. - 3- Cooking the ravioli
• Poach the ravioli for 2 minutes in simmering salted water, then drain. - 4- Plating
• Arrange the ravioli in shallow bowls.
• Pour over the hot, fragrant broth.
• Garnish with a few fresh herbs and a thin slice of Comté cheese.
Champagne pairing: Laurent-Perrier « La Cuvée »
Why : A perfect balance between the richness of the cheese and the freshness of the vintage.
Comté and Truffle Soufflé – Laurent-Perrier Brut Millésimé 2015
Ingredients for 4 people:
- – 50 g butter + extra for moulds
- – 50 g flour
- – 50 cl milk
- – 150 g mature Comté, grated
- – 3 eggs + 1 yolk
- – 15 g grated black truffle
- – Salt, pepper
Steps
- Preheat the oven to 200°C and butter the moulds. Prepare a béchamel with butter, flour and milk. Let cool slightly. Add egg yolks, grated Comté and grated truffle. Whip egg whites and fold in gently. Pour into moulds and bake 20–25 minutes until risen and golden.
Champagne pairing: Laurent-Perrier Brut Millésimé 2015 – aromatic complexity and balance to complement melted cheese and truffle.
Old Comté and Summer Truffle Croquettes – Laurent-Perrier Ultra Brut
Ingredients for 4 people:
- – 200 g old Comté
- – 20 g summer truffle
- – 2 eggs
- – Breadcrumbs
- – Oil for frying
Steps
- Mix grated cheese and truffle, shape croquettes, coat in beaten egg then breadcrumbs. Fry 2–3 minutes until golden. Drain and serve hot.
Champagne pairing: Laurent-Perrier Ultra Brut – mineral and fresh, contrasting beautifully with the intensity of old Comté and truffle.
Conclusion
Comté is a complex and generous cheese that can be paired with many wines, yet Champagne remains the ideal partner to reveal all its nuances, whether accompanied by truffle or served in refined recipes. With Laurent-Perrier Champagnes, every dish becomes an exceptional gastronomic pairing.
FAQ
What else to drink with Comté?
Beyond Champagne, Comté pairs with many other drinks:
- – White wines: a dry or slightly aromatic white, such as a Burgundy Chardonnay or a Jura wine, highlights the lactic and fruity notes of young and mature Comté.
- – Red wines: light, fruity reds like Pinot Noir or Gamay complement mature Comté without overpowering it. More robust reds suit old Comté, creating a balance between power and complexity.
- – Beers and ales: a blond or amber beer with malty, lightly hoppy notes complements the melting texture and adds aromatic depth.
- – Sweet or dessert wines: a moelleux or straw wine can create a delicious sweet–savory contrast with older Comté.
- – Ciders and lightly sparkling apple juices: a brut cider or lightly sparkling apple juice accentuates freshness and brings a fruity touch that suits aged cheeses.
Depending on the age and intensity of the Comté, you can vary the drinks to create classic or daring pairings, while respecting the cheese’s aromatic richness.
