Recently I visited the Divertimenti Cooking School in London’s South Kensington to take part in a special event called #cookingwithComté. Chef Laura Pope had created a number of recipes to show us with french Comté cheese as the star of the show.
To kick off our cheesy adventure we were given a presentation introducing us to Comté. It’s made by French Artisans in the flowered valleys of Massif du Jura in Eastern France using raw cow’s milk. Employing traditional techniques that have been used for centuries, it’s prepared naturally and ages free from additives.
Most people seemed to prefer the smooth, milder taste of the younger 8 month old Comté cheese but my favourite was the intense, punchy 24 month variety. (There’s a 12 month old version for those who fall somewhere in the middle.)
Next it was time to learn a few new recipes.
If you’ve ever watched Come Dine With Me or Masterchef you’ll know that soufflés are notorious for collapsing as soon as you open the oven door. However Chef Laura demonstrated the essential techniques to get it right.
In her recipe the soufflés are cooked twice. The first time they’re allowed to deflate, but then get smothered in cream and cheese and go back in the oven for another round of baking.
I’m pretty sure that everyone was a bit skeptical that they’d work all the way up to the point that she opened the oven and out came a tray of 8 perfect specimens.
I’ve never tried a soufflé before but now I can see why they’re so popular. They’re so delicate that they melt in your mouth, leaving behind a delicious hint of Comté cheese.
Since I ate a whole chocolate bunny family over Easter and these are highly calorific I haven’t tried these at home yet, but if you fancy giving them a go you’ll find the recipe here.
Finally we all had a go at making a savoury tart which was my idea of food heaven, combining combined bacon, cheese and apple.
The recipe is so quick and easy that I have already made it at home too. You can make your own rough puff if you’re so inclined, but for me this meal is all about getting that appley cheesy bacon goodness assembled asap, so I just buy reduced fat pre-made pastry from the supermarket instead! (Recipe available here.)
Thanks go to Comté for being such lovely hosts. And if you’re thinking of attending a cookery class or school I can now say from experience how worthwhile they are. I picked up so many hints and tips and am enjoying putting my new found skills to use at home.
This post is not sponsored, however I did receive a big slab of Comté cheese and some other lovely cheese related gifts in thanks for attending the event… as well as a full and happy tummy!
