How to Make Comte Cheese at Home Step by Step Guide

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Introduction: Why Make Comte Cheese at Home?

Comte cheese, pronounced “kom-tay,” is one of France’s most beloved cheeses and a cornerstone of French Alpine cuisine. This complex, nutty cheese traditionally made from raw cow’s milk in the Franche-Comté region of eastern France has been produced for centuries using methods passed down through generations.

While commercial Comte requires specific aging conditions and is made in massive 80-pound wheels, you can create a delicious homemade version with your Booneve cheese press. The adjustable pressure system and premium materials of the Booneve press make it ideal for producing this hard, aged cheese that typically requires consistent, firm pressure during formation.

In this comprehensive guide, we’ll walk through the step-by-step process of making Comte-style cheese at home, adapting traditional techniques for the home kitchen while preserving the essential characteristics that make Comte so special.

What You’ll Need: Equipment and Ingredients

Essential Equipment

  • Booneve Cheese Press – The foundation for successful Comte cheese production
  • Large stainless steel pot (5+ gallon capacity)
  • Accurate digital thermometer (with 0.5°F precision)
  • Curd knife or long blade for cutting
  • Cheesecloth (fine weave)
  • Colander for draining
  • Long-handled spoon for stirring
  • pH meter (optional but helpful)
  • Aging space with controlled temperature and humidity

Ingredients for a 2-pound Comte-Style Cheese

  • 2 gallons (7.5 liters) fresh whole milk (raw milk preferred if legal and available in your area, otherwise use non-homogenized milk)
  • 1/4 teaspoon thermophilic culture (TA061 or similar)
  • 1/8 teaspoon Propionibacterium shermanii (for eye formation and flavor development)
  • 1/4 teaspoon calcium chloride diluted in 1/4 cup non-chlorinated water (if using pasteurized milk)
  • 1/2 teaspoon liquid rennet diluted in 1/4 cup non-chlorinated water
  • Non-iodized salt for brine solution (approximately 2 pounds)

Step-by-Step Comte Cheese Making Process

Day 1: Creating the Curd

Step 1: Milk Preparation (30 minutes)

  1. Pour your milk into the stainless steel pot
  2. Heat slowly to 90°F (32°C)
  3. If using pasteurized milk, add the diluted calcium chloride while stirring gently

Step 2: Culture Addition (45 minutes)

  1. Sprinkle the thermophilic culture and P. shermanii over the milk’s surface
  2. Allow to rehydrate for 2 minutes
  3. Stir thoroughly with up-and-down motions for 2 minutes
  4. Cover and maintain temperature at 90°F (32°C) for 45 minutes

Step 3: Rennet Addition (40 minutes)

  1. Add diluted rennet while stirring gently
  2. Stir for exactly 1 minute using top-to-bottom motions
  3. Cover and maintain temperature at 90°F (32°C)
  4. Let sit undisturbed for 35-40 minutes until a clean break is achieved (the curd should split cleanly when cut with a knife)

Step 4: Cutting the Curd (15 minutes)

  1. Cut the curd into small, rice-sized pieces (approximately 1/8 inch or 3mm)
  2. Work slowly and methodically to achieve uniform size
  3. Let the cut curds rest for 5 minutes

Step 5: Cooking the Curds (45-60 minutes)

  1. Slowly increase the temperature to 125°F (52°C) over 45 minutes, stirring gently but continuously
  2. This gradual temperature increase is crucial for proper texture development
  3. Once final temperature is reached, maintain for 15 additional minutes while stirring

Step 6: Pre-Press in Pot (15 minutes)

  1. Allow curds to settle to the bottom of the pot
  2. Place a sanitized plate on top of the curds
  3. Apply gentle weight for 15 minutes
  4. This helps curds knit together before transferring to the press

Step 7: Transfer to Booneve Cheese Press (15 minutes)

  1. Line your Booneve press cylinder with cheesecloth, leaving enough excess to fold over the top
  2. Transfer the pre-pressed curds to the cheesecloth-lined press
  3. Work quickly to maintain temperature as much as possible
  4. Fold cheesecloth over the top of the curds

Pressing Your Comte with the Booneve Cheese Press

Step 8: First Pressing Phase (1 hour)

  1. Assemble your Booneve press with the stainless steel drainage tray centered on the base
  2. Place the wooden follower on top of the wrapped curds
  3. Secure the upper frame and threaded rods
  4. Apply light pressure initially by tightening the wing nuts until the springs just begin to compress
  5. Press for 1 hour at room temperature
  6. The precision-engineered springs on the Booneve press ensure even pressure distribution

Step 9: Second Pressing Phase (2 hours)

  1. Remove the cheese from the press
  2. Unwrap, flip, and rewrap in fresh cheesecloth
  3. Return to the Booneve press
  4. Increase pressure to medium (springs compressed approximately halfway)
  5. Press for 2 hours

Step 10: Third Pressing Phase (12 hours)

  1. Repeat the unwrapping, flipping, and rewrapping process
  2. Return to the Booneve press
  3. Apply firm pressure (springs significantly compressed)
  4. Press for 12 hours (overnight)
  5. The durable Siberian pine construction of the Booneve press provides the stability needed for extended pressing

Step 11: Final Press (12 hours)

  1. Unwrap, flip, and rewrap one final time
  2. Return to the Booneve press
  3. Apply maximum pressure that your Booneve press allows
  4. Press for an additional 12 hours
  5. This extended pressing is essential for developing the proper texture of Comte

Salting and Initial Aging

Step 12: Prepare and Salt (24 hours)

  1. Create a saturated brine solution (2 pounds of salt dissolved in 1 gallon of water)
  2. Remove cheese from press and unwrap completely
  3. Submerge in brine solution
  4. For a 2-pound wheel, brine for 24 hours
  5. Turn the cheese every 6 hours

Step 13: Air Drying (2-5 days)

  1. Remove from brine and pat dry
  2. Place on a clean surface in a cool (50-55°F/10-13°C), humid (80-85%) environment
  3. Turn twice daily
  4. Continue until the surface develops a dry rind

Aging Your Homemade Comte

Step 14: Initial Aging (30 days)

  1. Age cheese at 50-55°F (10-13°C) with 80-85% humidity
  2. Turn daily for the first two weeks, then twice weekly
  3. Wipe the surface with a cloth moistened with salt water if unwanted mold appears

Step 15: Long-term Aging (3-12+ months)

  1. Continue aging at the same temperature and humidity
  2. Turn weekly
  3. Traditional Comte is aged for 8-24 months, but homemade versions can be enjoyed earlier:
    • 3-4 months: Mild, with fresh dairy notes
    • 6-8 months: Developing nutty flavor with slight sweetness
    • 10+ months: Complex flavor profile with pronounced nuttiness and crystalline texture

Troubleshooting Common Issues with Homemade Comte

Problem: Cheese Too Dry

  • Likely cause: Excessive pressing pressure or cooking temperature too high
  • Solution: Reduce pressing pressure with your Booneve press in future batches
  • For current batch: Age in slightly higher humidity

Problem: Poor Eye Formation

  • Likely cause: Insufficient P. shermanii activity or pressing too tight too early
  • Solution: Ensure proper culture activity and follow the gradual pressing schedule
  • Remember that the Booneve press’s adjustable system allows precise pressure control

Problem: Bitter Flavor

  • Likely cause: Aging environment too warm or contamination
  • Solution: Check aging temperature and ensure all equipment is properly sanitized
  • The stainless steel components of your Booneve press help prevent contamination

Using Your Booneve Cheese Press: Why It Makes a Difference for Comte

The traditional production of Comte requires specific pressing techniques that your Booneve cheese press is perfectly designed to facilitate:

  1. Adjustable Pressure System: The calibrated spring mechanism allows for the gradual increase in pressure that Comte requires—starting gentle and slowly increasing over days.
  2. Even Pressure Distribution: The Booneve’s design ensures consistent pressure across the entire cheese, preventing uneven texture that can plague homemade hard cheeses.
  3. Proper Drainage: The stainless steel drainage tray efficiently removes whey during pressing, critical for developing Comte’s firm texture.
  4. Stability During Extended Pressing: The Siberian pine construction provides unwavering stability during the long pressing periods required for Comte.

Serving and Pairing Your Homemade Comte

After the aging process, your homemade Comte is ready to enjoy. The cheese should have a firm texture with small eyes (holes) throughout, a natural rind, and a complex, nutty flavor with hints of caramel, fruit, and toasted grain.

Serve at room temperature to fully appreciate the flavor complexity. Traditional pairings include:

  • Wines: Jura wines (traditional), Chardonnay, or light reds like Pinot Noir
  • Fruits: Apples, pears, and dried apricots
  • Breads: Crusty French baguette or rustic country bread
  • Charcuterie: Cured meats like prosciutto or saucisson

Conclusion: Mastering Comte at Home

Creating authentic Comte-style cheese at home is an ambitious project that delivers immensely satisfying results. While it requires patience and attention to detail, your Booneve cheese press makes this previously challenging cheese accessible to the home cheesemaker.

Each step in the process contributes to the final character of your cheese—from the quality of milk you select to the precise pressure application your Booneve press provides during formation, to the careful aging conditions you maintain.

The journey of making Comte connects you to centuries of cheesemaking tradition while allowing you to craft a artisanal product that reflects your personal touch. With your Booneve cheese press as the cornerstone of your cheesemaking toolkit, you’re well-equipped to create exceptional homemade Comte that will impress even the most discerning cheese connoisseurs.

Have you tried making Comte or other Alpine-style cheeses with your Booneve press? Share your experiences in the comments section below!

FAQ About Making Comte Cheese at Home

How long should I age my homemade Comte?

Traditional Comte is aged 8-24 months, but homemade versions can be enjoyed earlier. A minimum of 3 months is recommended, with 6-8 months providing excellent flavor development.

Can I make a smaller batch of Comte?

Yes, you can scale down the recipe. The Booneve press accommodates various cheese sizes, though the basic proportions of ingredients should remain the same.

What if I don’t have a dedicated cheese aging space?

A modified refrigerator with humidity control can work, as can a cool basement or cellar. The key is consistent temperature (50-55°F) and humidity (80-85%).

Is it normal for the cheese to develop a hard rind?

Yes, Comte should develop a natural rind during aging. Regular turning and occasional wiping with salt water helps develop an even, protective rind.

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