Composition and calorie content of Conte cheese. How is it useful, contraindications to use. How it is prepared, served and with what dishes it goes best. Interesting facts about cheese.
Conte is an elite hard cheese originally from France, which is made from unpasteurized cow's milk in the eastern part of the country, mainly in the Burgundy-Franche-Comte region. In addition, according to the AOC certificate, it is allowed to produce cheese in the Grand Est and Auvergne-Rhône-Alpes regions. The specified certificate determines the authenticity of the product, guarantees the quality and fact of manufacture in a specific geographic area. The cheese heads are large - 40 kg, diameter - 60 cm, height - 10 cm. The short is beige-golden, the flesh is firm, elastic, yellow. Conte's taste is bright, with a pronounced sweetness, while cheeses cooked in summer have fruity notes, and winter varieties have nutty ones. One of the favorite cheeses of French culinary experts, it is served as an independent dish as a dessert with fruits, honey, nuts and light wines; it is used as an ingredient in various recipes, especially good in salads, fondue, and baked dishes.
Features of making Conte cheese
For the preparation of Conte, according to the AOC certificate, only Simmental and Montbéliard milk can be used. Animals should graze in meadows defined by a geographic area, again, fixed by AOC, and each cow should have at least 1 hectare of space. Unnatural feeds are strictly prohibited, and their use greatly affects the taste of the cheese.
Features of making Conte cheese:
- One head requires 400-500 liters of fresh unpasteurized milk. As a rule, it is harvested from two milkings - evening and morning, in the morning of the day of extreme milking, and the process of making cheese begins.
- Milk is poured into special copper kettles and slowly heats up to a temperature of 31-33OC (the temperature is carefully controlled), then rennet is added, after half an hour a cheese curd is formed.
- The whey is drained, the curd is crushed, heated to 54OC, kept at this temperature for 40 minutes.
- The finished mass is transferred into molds for pressing, and this procedure is very interesting. Since whey is also released during the second heating process, the cheese mass is “caught” from the kettle using a linen sheet.
- The cheese is pressed for 24 hours, during which time it is turned over several times.
- The compressed Conte is salted and transferred to maturing cellars.
Cheese ripens for a long time: young varieties - 4 months, mature - 12-18 months. And in the elite restaurants of France you can taste the Conte of a four-year "aging".
Each head is evaluated by a jury, whose members are exclusively experienced cheese makers and gourmets. The maximum score is 20 points. If a product scored 12 points, it is not eligible to sell it under the Conte brand, 12-15 point cheeses are labeled Comte, and those with more than 15 points, Comte Extra.
There is also a practice of re-examination: a product on the counter is taken for a sample and also evaluated on a 20-point system. If he gets less than 12 points, the manufacturer is deprived of the opportunity to call his cheese Comte.
Obviously, it is simply impossible to cook something similar to this elite cheese at home, so if you want to feel like a cheese maker, we recommend training on simpler varieties.
Composition and calorie content of Conte cheese
The calorie content of Conte cheese is 407 kcal per 100 g, of which:
- Proteins - 28.4 g;
- Fat - 32 g;
- Carbohydrates - 0 g.
The product is quite high in calories, its fat content is 45%, however, if you ever have the opportunity to taste this exquisite French cheese, do not deny yourself the pleasure.
In addition, the high calorie content is well compensated by the beneficial components that make up Conte. It contains a whole spectrum of minerals - calcium, potassium, magnesium, zinc, manganese, sulfur, iron. It is also rich in vitamins A, B-groups, D.
Useful properties of Conte cheese
The benefits of Conte cheese are provided by a well-balanced vitamin and mineral complex. Let's take a look at the main beneficial effects:
- Strengthening the skeletal system … Calcium, found in large quantities in cheese, has a strengthening effect on the skeletal system. In addition, the condition of nails, hair and skin is improved. This effect is especially significant for women during menopause, since they are at risk of osteoporosis - a disease of fragility of bones. It is important that the product also contains phosphorus and vitamin D, without which calcium cannot be assimilated correctly.
- Regulation of the cardiovascular system … The potassium and magnesium contained in the product ensure the healthy functioning of the heart and blood vessels. The effect of these minerals will be appreciated by hypertensive patients, as they normalize blood pressure and rhythm.
- Stimulation of the body's defenses … Zinc takes an active part in the formation of immunity, and the salts of this mineral have a destructive effect on pathogens. According to a recent study, zinc significantly reduces the duration and intensity of colds.
- Strengthening the nervous system … Conte cheese contains manganese. This element takes part in the synthesis of neurotransmitters that ensure normal communication between nerve cells. It also improves brain function. Also, an important role in improving the functioning of the nervous system is played by B vitamins, which are contained in large quantities in cheese.
- Prevention of anemia … The product allows you to replenish the balance of iron, which plays an essential role in the respiratory system. The trace element takes part in the synthesis of hemoglobin and prevents the development of anemia and various blood diseases.
- Cleansing the body … Conte cheese owes this beneficial effect to sulfur. This element helps to cleanse the body of toxic elements, including the negative effects of radiation. Sulfur also plays an important role in the fight against disease-causing pathogens.
- Prevention of vision diseases … Vitamin A helps to reduce the likelihood of developing ophthalmic diseases, it is especially helpful against dry eye syndrome. Also, this nutrient has a beneficial effect on the condition of the mucous membranes.
Conte cheese is a source of an easily digestible complete protein that contains all the amino acids a person needs.
Read more about the health benefits of Sainte-Maur-de-Touraine cheese
Contraindications and harm of Conte cheese
When using Conte, it is very important to observe the rate of 50-70 g per day. This is the norm for a healthy person, it is not recommended to exceed it, since cheese belongs to the class of products of high fat content, in addition, it contains a large amount of sodium salts.
For those who have health problems, the appropriateness of the presence of the product in the diet is determined by the attending physician. Conte cheese can be harmful to people who follow a particular diet for medical reasons.
Particular care should be taken when:
- Lactase deficiency … In case of intolerance to milk sugar (lactose), dairy products are either excluded from the diet, or included in very small quantities.
- Allergies … Cow's milk is one of the most common allergens, and therefore you need to listen carefully to the body's reaction when tasting cheese.
- Overweight … If you are prone to obesity, you should not eat foods with a high percentage of fat.
It is also worth noting that cheese can cause negative symptoms in people with a weak immune system, since it is prepared from raw milk that has not been pasteurized.
Conte Cheese Recipes
The taste of Conte cheese, cooked at different times of the year, is different, but pronounced sweet notes are always present. Gourmets, in addition to them, catch fruit, dairy, burnt, herbal, animal, spicy shades. And, pay attention, in the manufacture absolutely no flavoring additives and aromas are used, the cheese consists only of milk and a small amount of salt.
Let's take a look at several use cases in Conte cheese recipes:
- Quiche with spinach … Cut the beef brisket (250 g) and carrots (1 piece) into cubes. Grate cheese (100 g) coarsely. Heat the olive oil in a skillet, fry the brisket for 2-3 minutes, then add the carrots and cook until tender. Add spinach (180 g), close the lid and turn off the heat immediately. Sift wheat flour (250 g) through a sieve, mix with softened butter (125 g) and egg yolk (1 piece). Gradually add water (2 tablespoons), knead the dough. Roll out the dough and line it with a baking dish - bottom and sides. Mix cheese with sour cream (200 g), milk (100 ml), eggs (4 pieces), add salt and seasonings to taste. Put the contents of the frying pan into the resulting mixture, mix, pour into the mold. Bake at 180OC for half an hour.
- Green beans salad … Boil green beans (250 g), cut into cubes. Grate the carrots (1 piece) on a coarse grater, chop the shallots (2 pieces) and parsley (30 g). Cut the champignons (150 g) into halves and boil. Prepare the dressing: Combine olive oil (6 tablespoons), apple cider vinegar (2 tablespoons), mustard (1 tablespoon), salt and pepper to taste. Combine the dressing with the onions and herbs. Put the green beans, carrots, mushrooms, cheese (150 g), diced on a plate, pour over the dressing, stir and eat immediately.
- Pumpkin pizza … Chop the pumpkin seeds (50 g) lightly. Mix with pre-sifted wheat flour (200 g) and soft butter (100 g). Knead the dough, refrigerate for 30 minutes. Cut the pumpkin (300 g) into slices. Prepare cheeses - Gorgonzola, Conte, Mozzarella, Emmental (50 g each), grate some, break some with your hands. Roll out the dough, place on a baking sheet, pierce with a fork in several places, put the pumpkin on top and bake for 20 minutes at a temperature of 200OC. Remove, spread the cheeses on top, put in the oven for another 5-10 minutes.
- Elite pasta with truffle … Cut truffles (60 g) and ham (60 g) into cubes, transfer to a bowl, pour truffle oil (4 ml), add a little salt and pepper. Dice shallots (50 g), carrots (50 g) and celery (50 g), sauté until golden brown. Put the coquillette paste (320 g) in a frying pan, add dry white wine (150 ml), when it evaporates, add water or any broth (400 ml) gradually. When the pasta is almost done, add the ham and truffle, then chopped garlic (20 g), grated Conte cheese (160 g), whipped cream (160 ml) and butter (40 g). Stir, turn off heat, cover and eat after a couple of minutes.
- Green salad "4 cheeses" … Rinse the leaves of endive (150 g) and escariole (1 piece), dry and pick by hand. Cheddar cheese (100 g), Conte (100 g) and Cantal (100 g) cut into cubes, Roquefort (70 g) mash with a fork. Combine the cheese with cream (70 ml) and lemon juice (1 tablespoon). Add paprika, salt and ground pepper to taste. Put the lettuce leaves on a plate, mix with the cheese mix.
Of course, it is not necessary to cook such exquisite dishes with Conte cheese, it will decorate even the simplest pizza or toast. Anyway, if you are lucky enough to get a piece of real Conte, it is best to serve it as a separate dish with baked pear, walnut, honey and light wine to fully appreciate the taste.
Interesting facts about Conte cheese
Conte cheese is considered one of the oldest in France and one of the first to receive AOC certification.
Production in 2014 was 65,000 tons, which equates to approximately 1.5 million heads. At the moment, this particular cheese is produced in France in the largest volumes.
Cheese is produced in such huge quantities, since it does not have a specific taste and aroma that only connoisseurs like. Conte is tasty, but understandable, it is loved by both adults and children.
The product began to be made by shepherds in the 12th century. In the summer, they took the cows to the mountains, and settled in huts there. The cooked cheeses were ripened all summer, and then, when the grazing season was over, shepherds went to sell them to local markets.
Conte in France is best bought in small cheese mills, rather than in supermarkets. The price may be higher, but the product will be more mature and taste more interesting. The average cost of Conte is 20-40 euros.
Watch the video about Conte cheese:
