Comté

Method

To me, Comté is more than just a cheese. I have an early memory of seeing this big, beautiful wheel of cheese at a restaurant in Paris. It was a Comté that had been matured for 36 months in hay and flowers, and for me, the full picture was so beautiful: I could imagine the cows and the mountains of Jura where they walked, eating grass and blooms and so on. The cheese tasted amazing, but the visual memory was even stronger. It stayed with me for many years after this sublime experience. When I opened Atelier September, it was clear that we should use Comté as our everyday cheese, a standard for mornings in Denmark. Danes normally use a softer cheese, like a gouda, that you slice with a cutter. Those soft cheeses are tasty, but we wanted to elevate this daily ritual. So, from the very beginning, we imported our own Comté, one from Jura that has matured for a minimum of 24 months. We serve it with our rye bread, making a luxury of the classic Danish breakfast, something you crave and look forward to rather than simply consume.