{"id":1522,"date":"2010-10-16T14:25:21","date_gmt":"2010-10-16T18:25:21","guid":{"rendered":"http:\/\/cheeseloverca.wordpress.com\/?p=1522"},"modified":"2010-10-16T14:25:21","modified_gmt":"2010-10-16T18:25:21","slug":"in-praise-of-aged-comte-and-belle-bleu-lelizabeth","status":"publish","type":"post","link":"https:\/\/cheeselover.ca\/index.php\/2010\/10\/16\/in-praise-of-aged-comte-and-belle-bleu-lelizabeth\/","title":{"rendered":"In praise of aged Comt\u00e9 and belle Bleu l\u2019\u00c9lizabeth"},"content":{"rendered":"
\"\"<\/a>
Bliss: Comt\u00e9, Bleu l'\u00c9lizabeth and a glass of Jim Jim.<\/figcaption><\/figure>\n

Sometimes, a board featuring only two cheeses is more than enough to satiate the senses. Last night was such a time at our house. Significant Other and I started with a divine 24-month Comt\u00e9 and stopped talking for the longest spell while moaning with delight about Le Bleu l\u2019\u00c9lizabeth.<\/strong><\/p>\n

The fully mature Comt\u00e9 was recommended to us by Geoff at Chris\u2019 Cheesemongers<\/a> in Toronto\u2019s St. Lawrence Market. He knows how much we enjoy an Alpine cheese such as Beaufort d\u2019Alpage<\/a>.<\/p>\n

Comt\u00e9<\/a> has been made in the Jura Mountains<\/a> in southeast France since the 12th century. It has the highest production figures of all the French AOC cheeses (51,000 tons in 2005, or about 1,275,000 wheels every year), a testament to its distinctive deliciousness.<\/p>\n

It\u2019s a raw cow-milk cheese with a natural brushed rind that is aged on average for eight months. The maturing period ranges from four months (the legal minimum ) to 12, 18 or even 24 months.<\/p>\n

\"\"<\/a>
Comt\u00e9: Spectacular caves to age a spectacular cheese.<\/figcaption><\/figure>\n

Being a French AOC (Appellation d\u2019Origine Contr\u00f4l\u00e9e<\/a>) cheese, its production is tightly controlled:<\/p>\n