Comté & Cocktail Cheese Board
- 1.5 ounces brandy (I used ODVI Armagnac)
- .5 ounce Orange Curaçao
- 1 teaspoon Demerara sugar
- 1 teaspoon Angostura bitters
- .25 ounce fresh lemon juice
- Orange peel, for garnish
- Add sugar to a mixing glass and top with bitters and lemon juice. Stir to dissolve.
- Add the spirits. Stir ingredients with ice and strain into a rocks glass over a single large cube of ice.
- To garnish, twist the peel over the surface of the drink to express the oil.
- Then, run the peel around the rim of the glass and drop it into the drink.
Tips for the Comté Cheese Tasting Board
- Try to find several hunks of Comté at different ages.
- Enhance fruity flavors in young Comté with dried fruit, such as dried orange peels, apricots, and dried cranberries. You can also add a dish of honey.
- Play off the nutty notes in aged Comté with plain or candied nuts, such as walnuts or hazelnuts.
- Underscore the taste of brown butter and brioche often found in Comté with something baked, such as fruited bread.
- Serve cheeses at room temperature. As you taste, notice the aroma of each cheese, along with its texture. As cheeses age, their flavor notes deepen and they become denser in texture.
- Enjoy sips of the cocktail between bites!