On his blog for PBS Food, Marc Matsumoto features a recipe for Comté & Kimchi Grilled Cheese, noting:
…behind [Comté’s] mild-mannered facade is an earthy full bodied cheese that only gets better with age. While delicious on its own, it also has a way of enhancing other ingredients so they’re better together than separately.
The Fall 2024 edition of Comté News is now available!
