517432 Fri May 09 07:47:45 -0700 2008 12 31 Home Cooking 0 3671378 I have been looking in my foodstore (Wegmans in NJ) and they never have it! Although they advirtise it, they still have not gotten it. Since I have never tried this cheese, waht would you compare it to? I wanted to make the Asparagus-Ricotta Tart W/ Comte' Cheese in April issue of Bon Appetit, but I need a comparable cheese. Thanks everyone!! :) Fri May 09 07:47:47 -0700 2008 14274 Angelina 1 3671713 http://en.wikipedia.org/wiki/Comte_cheese http://www.foodsubs.com/Chesfirm.html It's a semi-firm cheese, in the broader 'swiss cheese' category, specifically a Gruyere (as opposed to the large eye Emmentaler. paulj Fri May 09 09:20:55 -0700 2008 3671378 12139 paulj 1 3672000 According to Thomas Keller, emmental cheese would be the most appropriate substitute. If you don't have it, gruyere will do (but will be stronger than) Comte. Fri May 09 10:26:03 -0700 2008 3671378 10763 Miss Needle 2 3672071 I think of Emmenthaler as having a stronger flavor than most Comtes that I've had (not that I want to be disagreeing w/ Thomas Keller!!). I'd be temped to try a Fontina Val d'Aosta myself, if available, or else Gruyere. Fri May 09 10:43:23 -0700 2008 3672000 10985 MMRuth 1 3672132 Just fyi--I found out at my local Costco. Fri May 09 10:54:57 -0700 2008 3671378 11375 perk 2 3672461 Maybe I missed something. What did you find out? Fri May 09 12:24:29 -0700 2008 3672132 10743 yayadave 1 3672133 Funny, I had exactly the same question. That tart looks interesting but no Comte available here. Gruyere or Fontina - maybe that I can manage. Fri May 09 10:55:26 -0700 2008 3671378 25244 rockycat 2 3672143 Or maybe even a combination of the two. Fri May 09 10:58:54 -0700 2008 3672133 10985 MMRuth 1 3672397 Well, without doing the wikipedia thing or whatever, I'll say that several of the items I've read about Comté have said that it's a variety of Gruyère. Funny that Miss Needle says Gruyère would be stronger, as most of what I get is in fact milder than the Comté I buy at Trader Joe's. FWIW, the reason I bought it was to make gougères, as it was the cheese called for in two of my recipes for that, although others tell me that any cheese that melts well may be used, depending on what sort of flavor you want. Fri May 09 12:02:15 -0700 2008 3671378 11478 Will Owen 2 3672855 Actually, the Grueyere comment was from Keller as well. I'm pretty sure I'm remembering it correctly though I don't have the book in front of me. I'll double check when I get home. Fri May 09 14:10:57 -0700 2008 3672397 10763 Miss Needle 3 3675060 Okay. I'm home now and have Keller's Bouchon cookbook in front of me. He's talking about this in reference to his recipe for onion soup. "Comte is traditionally the cheese of choice, but Emmentaler works as well. Gruyere is a bit strong." So he is talking about these cheeses in relation to onion soup. So I guess he's not saying that Emmentaler is a sub for comte, but can be used instead of comte for onion soup. But, to me, it seems that his statement is simplying that grueyere is stronger than comte. Sat May 10 14:35:50 -0700 2008 3672855 10763 Miss Needle 4 3675183 With cheeses like this, there are two issues, how it melts, and how it tastes. All these 'swiss' cheese melt nicely. All have a 'nutty' taste. Other than that, why not just use what you can find, afford and like? Consider for example a recipe that calls for a cheddar. If the recipe calls for an 18mth NY sharp, would you substitute a Vermont one that is only 9 mths old? Or how about one of the less expensive imports that Trader Joes carries (from Ireland or New Zealand)? In most cases the taste differences are not all that big. A chef in a high end restaurant can afford to be picky, finding the exact one that suits his taste. But I see little point in buying a $20/lb cheese when I would just as happy with one that sells for $10/lb. paulj Sat May 10 15:24:14 -0700 2008 3675060 12139 paulj 1 3678504 WOW!! Thank you all! You have all been such a great help! More helpful from some of the workers at the cheese dept. Have a great day!!! Mon May 12 06:59:28 -0700 2008 3671378 14274 Angelina