Place one slice of comtè cheese over the top of the warm chanterelles. Glaze with remainder of the sauce and decorate with dry almond shavings.

Comté is an unpasteurized cow’s milk cheese hailing from the Franche-Comté region of France. Made in the Jura Mountains, the firm Alpine cheese is similar to nutty Swiss Gruyère but sweeter ...

Comté is aged for between four and 24 months, its flavour becoming more complex as the cheese matures. It is protected by an EU PDO mark, which means that only cheese made in a strictly ...