The Comté Cheese Association will be releasing an updated version of The Comté Experience DVD at the Winter Fancy Food Show in San Francisco (January 19-21). The Comté Experience DVD now includes 5 Comté Cooking School videos, featuring how-to steps for making mouthwatering Comté recipes, including crêpes, fondue, tuiles, and more. The DVD will be available at the Comté Cheese Association’s Fancy Food Show booth (booth #3324), where visitors can taste Comté of different ages, meet with Comté representatives and learn more about the cheese and the region. The DVD is also available by mail upon request.
In attendance at the Fancy Food Show will be Milène Racle of the Comité Interprofessionnel du Comté (CIGC), who comes from a family of Comté dairy producers, and Nicki Sizemore, representative of the CIGC in the US. In addition to hosting the booth at the show, they will also be leading a master class at the Cheese School of San Francisco on January 21 with acclaimed writer and food scientist Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen
. In the class, Fondue & Comté: A Study in Meltability with Harold McGee,
McGee will discuss the concept of “meltability” as it applies to Comté, as well as the science behind fondue. The class will also feature a Comté tasting and Comté fondue demonstrations.