Marinated Comté
Author: Erin Harris www.thecheesepoet.com @thecheesepoet
Serves: 1
- 8 ounces 12-18 month aged Comté cheese
- 1 cup (approximately) good quality extra-virgin olive oil
- 2 strips lemon zest
- 1 clove garlic, peeled and cut in half
- ½ tsp whole black peppercorns
- 2 stems fresh rosemary
- 1 – 8 ounce glass jar with lid
- Remove the rind from the Comté and cut the cheese into ½ -inch cubes. Put the cheese cubes into the jar, packing the cubes with just enough extra space to add the seasonings around the cheese.
- Add the lemon zest, garlic, peppercorns, and rosemary to the jar. Top the cheese with the olive oil until everything is covered. Put the lid on the jar ensuring a tight seal, and refrigerate for about one week before serving. Consume the cheese within one month, and use the leftover olive oil as a garnish to grilled meats and salads.
Recipe by Comte USA at https://comte-usa.com/marinated-comte/
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