Tips for the Trade

• Buy just what you can sell within 2-4 weeks and sell out (Comté arrives ready-to-sell; the longer it’s held, the higher the risks of diminishing quality and losses in profitability).
• Store Comté at 45˚ F to 55˚ F in waxed (or butcher) paper. If stored in a walk-in, keep the cheese in the box and store away from fans.
• Don’t leave displayed cheese in direct sunlight, under bright lights or under condensation vents.
• Follow the cutting diagram below to avoid wasting any Comté.
• For pre-cut cheese, cut little and often. Cut pieces should be 2-3 days old maximum when they’re sold. Same day is ideal.
• Don’t pre-cut small or thin pieces, otherwise the cheese may dry out and/or taste of plastic if it’s wrapped in plastic wrap.
• If you are concerned about the cheese quality, contact your supplier immediately.

Ordering

• Buy just what you can sell within 2-4 weeks and sell out. Don’t stockpile cheese.

When Comté arrives

• Open the box, take the cheese out, unwrap it (if wrapped) and look at it. If the surface is damp, give it air.
• Turn the cheese.

Storing

• If you store your cheese in the walk-in, always store it in the box to prevent it from drying out. Make a note of the batch date and shipment number on the outside of the box to aid your inventory control and stock rotation. Store the box on a low shelf in the walk-in away from fans.
• The ideal temperature to hold cheese is 45˚ F to 55˚ F. A slightly lower temperature is acceptable, but remember that temperatures that are too low will dry the cheese out.
• It is ideal to wrap cheese in waxed (or butcher) paper.

Rotate Stock on Display

• Whole cheeses used as a backdrop to a display should be cut and sold in date order. If you are going to use Comté wheels purely as a display, understand that this item costs you around $800.
• Don’t leave displayed cheese in direct sunlight, under bright lights, or under condensation drips.

Pre-cutting (see Comté cutting instructions below)

• Cut little and often. Your cut pieces should be 2-3 days old maximum when they’re sold. Same day is ideal.
• Don’t pre-cut small or thin pieces (a 4oz. piece of Comté that has been wrapped in plastic for more than 3 days will taste only of the plastic).
• Follow the diagram on the back of this page to avoid wasting any Comté, and use a cheesewire or double-handled knife to cut. Be sure to cover each cut piece quickly to prevent drying out.

Taste the Cheese Every Day

• When you offer a sample to your first customer, try it yourself.
• If you sample from a piece that’s been wrapped in plastic, trim or scrape the surface first or the customer will taste the plastic.