This week we will be making – Chicken Comte with Smashed Baby Potatoes and Chive Butter

We are going all out French using Comté: the ultimate cheese for cooking!

This week our Teen Chefs will work with  Comté  highly prized for many reasons. It has an incredible depth of flavour that comes from the quality of the raw milk used to make it, as well as the expertise of the local cheesemakers. 

The real star of the show is the incredible sauce, which is enriched with cream and chicken stock, lifted by white wine and given a savoury complexity thanks to plenty of delicious Comté cheese. The classic way to eat Comté, of course, is on a cheeseboard, but it also makes an outstanding cooking cheese. 

Comté can be creamy, savoury, fruity, salty, umami, nutty, smoky and sweet. Famous local dishes like fondue make the most of Comté’s fantastic flavour, but also its excellent melting properties.

Traditional winter warmers suit Comté well, where that intense, comforting flavour really comes to the fore.  Potato and  Comté pair and combine well as well as our Baby Potatoes you could always make  a layered potato gratin –  topped with plenty of bubbling Comté cheese.

Skills used will include:

Coating, pan frying, dicing, sweating, reducing, blending, boiling/simmering, straining, and making a sauce with meat juices and cheese.