It was the first cheese night in Burlington, and all of the cheese was from the local Harris-Teeter. It was our first time getting the mini-wheel of the St. André, which made for a nice presentation. The other cheeses were fine also. Everyone rated all of the cheeses highly. The comte was good on toast for breakfast.
St. Andre
French cows
type: triple cream
St. André is made from cow’s milk and enriched with pure cream. St. André is also fairly rare. Containing no less than 75% butterfat for every 100 grams of cheese, St. André is commonly agreed to be 50% richer than the average Camembert. This cheese is a favorite of our cheese boards!
Asiago
Italian cows
type: hard
The rind is thin and elastic. The interior is straw white, slightly more golden in color if aged. The paste is elastic and contains holes but, depending on the aging, it may also be granular with small cracks. The cheese’s scent recalls milk fresh from the cow, and its taste is sweet and balanced, more accentuated and flavorful in the aged version.
Comte
French cows
type: semi-hard
Comté (also called Gruyère de Comté) is a French cheese made from unpasteurized cow’s milk in the Franche-Comté region of eastern France. Comté has the highest production figures of all French AOC cheeses, making around 40,000 tonnes annually. Its name is French for ‘county’, and is named after the Franche-Comté region. The rind is usually a dusty-brown colour, and the internal pâte is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is mild, slightly sweet, and ‘nutty’.