Tag Archives: cheese toast Comte

Toast Post: Louis D’Or

Louis D'Or from Quebec reclines on avocado from Mexico

I first had Louis D’Or last fall.  I was smitten fast.  I wanted to move the relationship forward, make it more permanent but our fling was brief.  Louis D’Or was one hard cheese to track down.

It entered my life again this April, at the same time as Ben Mulroney who was hosting the 2011 Canadian Cheese Grand Prix. Being in cocktail attire, at an event where wedges of cheese are being flashed onto giant screens while Ben Mulroney is announcing, “and nominees in the fresh cheese category are…” is slightly like being at a Star Trek convention for cheese lovers (geeks, OK, geeks) or (as my friend pointed out) being in an excellent mockumentary.

Louis D’Or swept the night. I wondered what Louis was thinking about all the fuss around him.  Maybe, “If I win this category will Ben Mulroney’s hands touch my rind? Ok, I’ve now won two categories, this is going well, now will he touch me?   Maybe if I sweep the awards, surely he’ll glance my way.  Nothing?!  Are you serious?  There’s my maker–he’s shaking hands with my maker!  OMG, please come over here and wash my rind before I ferment myself!”

Louis D’Or in 11 words or more:  Firm, washed-rind. The producer is Fromagerie du Presbytère in Sainte-Élizabeth de Warwick, Quebec.  They also make the excellent blue cheese Bleu D’Elizabeth. Made with raw, organic cow sourced from the cheese maker’s farm.  When I first had the cheese last fall I loved its complexity and fruity, caramel and herbal notes which reminded me a bit of Comté.   I think I may have had the 9 month old version because when I tasted it at the Grand Prix it seemed further aged (further sleuthing has me thinking 18 months)–more crumble, less suppleness and though complex, perhaps a little less fruity or “fresh”.  It was still lovely but I think I prefer the younger wheel.


Filed under Cheese/Cheese Related, Ruminations on the Edible, Toast Posts

Toast Post: Comté

Supple, fruity, nutty Comté on Rye

My first Toast Post.  I can’t say that I planned on using Comté specifically, but it was in the fridge–and this is always the magical thing about cheese and toast–the element of surprise. Cheese and toast is not planned for– you just reach into the cheese drawer and see what’s left.  You also end up doing an impromptu “tasting” when making any version of this.  For you will surely have nothing to do while you await the toasting of the toast, but lean against the kitchen counter and snack on a bite of cheese and contemplate life.

And in the case of Comté you will think, “man, this is good, why don’t I buy Comté all the time? I should totally pack this in my purse for an impromptu snack if I get stuck on public transit.   It so smooth and supple and mmmmm, if that toast doesn’t hurry up all my cheese will be gone.”

Comté in 11 words or more:  AOC designated cheese from France (Jura mountains). Raw cow milk. Must pass a 20 point rating system where a 15+ score is an A and the cheese gets a green label.  A rating under 12 means the cheese cannot be sold as Comté.  Huge wheels (75-120 pds) originated to keep the cheese through harsh winters. Comté producers are fairly small in size and produce about 12-24 wheels a day.  There is an aroma wheel for Comté which includes 83 terms, grouped into 6 families–let me know if you smell some boiled egg yolk in your cheese…..

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Filed under Cheese/Cheese Related, Toast Posts