Table of contents:

Video: Comte Cheese

Отличия серверных жестких дисков от десктопных
Video: Опыт Конте - дегустация Конте 2023, January
Comte Cheese
Comte Cheese
Anonim

Comte cheese

Comte cheese
Comte cheese

Calories, kcal: 407 Protein, g: 28.4 Fat, g: 32.0 Carbohydrates, g: 0.0

The birthplace of Comte cheese is France and occupies a special place in the national cuisine of this country. It is this cheese that has long been used by chefs in the process of preparing the famous fondue. The real Comte cheese is made in the French region called Franche-Comte.

Comte cheese is a type of hard cheese made from high quality unpasteurized cow's milk. The cheese has a sweet and salty taste (calorizer). This type of cheese is considered elite and noble, marked with the AOC quality mark (that is, it passes quality and origin control).

Comte cheese is made exclusively from milk of Montbéliard cows grazing in alpine meadows. To increase the milk yield of these cows, special conditions are created for them: the pasture area of ​​each animal is at least one hectare.

Comte cheese is perhaps one of the most controlled and tested cheeses: it is constantly tasting and evaluating by leading cheesemakers and competent juries.

Calorie content of Comte cheese

The calorie content of Comte cheese is 407 kcal per 100 grams of product.

Composition and useful properties of Comte cheese

Comte cheese contains a large amount of vitamins and nutrients: vitamins of group B, A, D, potassium, magnesium, zinc, calcium, manganese, sulfur, iron and sodium (calorizator). Also contains amino acids: methionine and lysine, necessary for the human body.

Thanks to such a rich content of nutrients, the use of Comte cheese acts to strengthen the human immune system, normalize the process of blood formation, strengthen nails, hair and bones, improve the functioning of blood vessels and the heart, as well as the digestive system.

What to eat with Comte cheese

Comte cheese is used most often as a snack with elite varieties of white French wines.

Cheese and curd

Popular by topic

Editor'S Choice