So it comes as no surprise then that he relies on cheese as a foundational ingredient in his dishes, in particular, Comté. The firm Gruyère-like cheese, with a nutty, caramel flavor and a creamy ...

But some experts argue that the recommendation on full-fat cheese is outdated. It dates back to 1980, when the first edition of the Dietary Guidelines for Americans was published, Dr. Dariush ...

Salty, buttery, and slightly sharp, Comté cheese crisps similarly to Parmesan, adding an irresistibly crunchy frico layer to these cheeseburgers. For best results, don't flip the buns straight ...

Comté is the most eaten AOP cheese in France, but activists claims its very popularity – at home and overseas – is damaging the environment. The milk to make the comté can only be produced ...

Accusations that France's favourite cheese is damaging the environment have sparked a national backlash, with politicians rushing to defend what many see as a symbol of French heritage.

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 ...