A Comté grilled cheese
Two-thirds butter, one-third patience. Comté is a melting cheese with opinions.
Serves 110 mineasy
Ingredients
- 120 g Comté 18-mo
- 2 slice Sourdough loaf
- 30 g Cultured butter
- 1 tsp Dijon mustard
Method
Butter both sides of every slice of bread — generously. Grate the Comté coarsely.
Thin smear of Dijon on the inside of one slice; pile the cheese; close.
Low heat. Eight minutes a side, covered, until the inside is liquid and the outside is properly browned. Cut on a diagonal.
Featured cheese
Comté
France · cow milk