We recently got the chance to visit the Jura region of France, where the world-famous Comté is produced. Due to it’s protected status, this cheese – the king of French cheeses, if you ask us – has a very strict way of being manufactured, with milk from Montbéliarde cows, to a very specific ageing process. Here is a recipe which makes the cheese really come alive, using some delicious smoky bacon as well, which we cooked on TV3’s Six O’Clock Show on 22nd August 2017, which you can see at the bottom of this page!

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