List of 26 recipes using Comté cheese (without meat)

Brussels sprouts salad with smoked trout and Comté cheese

An elegant winter salad with sliced Brussels sprouts, smoked trout and Comté cheese.

Carrot salad with almonds and Comté cheese

A very simple and delicious carrot salad with toasted almonds and diced Comté cheese.

Chester

Chester biscuits are shortbread biscuits made with Cheshire cheese, and are known as "Cheshire cheese cookies". Here's a version with Comté cheese.

Cubed salad

For this fun salad, all the ingredients are cut into small dice, hence the name.

Grandma's salad

This salad harks back to the ones French grandmas used to make: green beans and potatoes (preferably still warm) mixed with diced cheese, parsley and chopped onion in a good vinaigrette dressing.

Green bean and potato salad with paprika

A warm salad featuring green beans, grilled potatoes and diced Comté cheese, all tossed in a paprika mayonnaise.

Mini cheese and mustard toasts

For an aperitif snack with a difference, try these little toasted slices of baguette topped with cheese and mustard. Easy to make and can be served in a jiffy.

Salmon and spinach quiche

This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach.

Sesame and Comté Crackers

These ultra-crispy crackers feature a delicious combination of toasted sesame seeds and grated Comté cheese.

Brioche tart with Comté cheese

A delicious brioche tart with a creamy Comté cheese and Jura white wine filling.

Courgettes (zuchinis)

A classic gratin, but with the courgettes cooked separately to prevent too much juice being released during the oven cooking, and so make a dish that is barely moist.

Creamed spinach with two cheeses

Spinach cooked on the side, added at the last minute to a delicious, creamy sauce, with grated Comté cheese and diced feta cheese.

Eggs Florentine

Eggs Florentine are soft-boiled eggs served on a bed of spinach, topped with Mornay sauce and baked au gratin.

Fried cheese toasties with avocado

Cheese toasties just got naughtier: pan-fried with butter, the French way. Serve with sliced avocado and lime juice for a delicious contrast of hot and crunchy with cold and yielding – and a clearer conscience!

Gnocchi alla romana

Gnocchi are a type of pasta made with flour and potatoes or, as here, semolina. For this recipe, the gnocchi are made quite large and cooked "au gratin", topped with grated cheese.

Poached eggs with spinach and Comté milk

The combination of eggs with spinach is always a winner, but this recipe elevates it to another level with the original and delicious flavour added by the Comté milk.

Potato and onion scarpaccia

Scarpaccia is the delicious Italian recipe for a very thin, very crispy patty, here in a version with potatoes and onions.

Potato Gratin

A classic dish, but so delicious. Slices of potatoes cooked in milk, a mixture of cream and Comté cheese, and then it’s all baked in the oven until golden brown.

Potato gratin with 3 cheeses

For this delicious potato gratin, we'll use 3 different cheeses: 2 in the gratin, and a third on top.

Soft Croque-monsieur with 3 cheeses

A croque-monsieur, soft, a bit inspired by French toast, and topped with cheeses before a trip to the oven.

Spinach and Comté Loaf

For this savoury cake-style loaf, we use a plain basic mixture and add wilted spinach wth shallots and diced Comté cheese.

Tomato, mustard and tuna cake

Here's a recipe for a very moist, savory tuna and tomato cake, with a hint of mustard.

Triple-Cheese Pumpkin Gratin

The small squash used here is the Japanese chestnut pumpkin or "potimarron". For this gratin, we scrape out the seeds and fill the centre with a mixture of three sorts of cheese and cream, then bake it in the oven until the pumpkin flesh is soft. Served straight from the oven like this, it is good to dive into the gratin with a spoon.

Two-cheese vegetable gratin

This is a vegetable gratin with a difference: 3 layers of different vegetables (cauliflower, broccoli and aubergine) with two different cheeses for a flavousome topping: Comté and Époisse.

Jura bread

This speciality bread is full of all the character of the Jura: dry white wine (made with Savagnin grapes, of course), diced Comté cheese and toasted walnuts. "Jurassic bread" was is first name... The loaves can be made long, as shown here, or as small rolls. This is ideal as an aperitif snack, served sliced and maybe reheated briefly in the oven.

Mornay Sauce

Mornay sauce is made from béchamel sauce, to which egg yolk and grated cheese are added.