Thursday, April 15, 2021
Home Eat & Drink Matt's Cheesy Bits: This Week—Comte vs. Gruyere

Matt's Cheesy Bits: This Week—Comte vs. Gruyere

2550
Certified Cheese Expert and Caputo’s owner Matt Caputo tells us what cheese to buy this week and why:

 From time to time we get customers who bemoan the fact that we don’t regularly carry Comte, which is France’s most popular cheese in France. Gruyere is from just over the border in Switzerland and at one time they were considered the same cheese as they are extremely similar and some would argue identical except for the name. We carry Gruyere year round instead of Comte. The reasons are many.

For one, it is easier to find a great Gruyere at a reasonable price than Comte and even cheese geeks would be hard pressed to tell them apart in a blind taste test. Additionally, the best of these cheeses come in full 80 pound wheels. As a retailer, buying them pre-cut is a sin. It is also simply easier to sell Gruyere in the US as more people come in looking for it.

After these monstrous 80 pound wheels are cut into you only have a couple weeks until their most complex aromas dissipate. If you buy it pre-cut and they do so before it even leaves the factory, obviously the window has passed. This is unfortunately how most Gruyere and Comte is sold in America.

This quick dissipation of flavor combined with how long it can take even the busiest cheese retailers to sell a whole 80/lb wheel forces most cheese retailers to choose either Gruyere or Comte. These cheeses are so similar and carrying both is basically like splitting your sales in half.

This month at Caputo’s we are lucky enough to have dedicated and flexible restaurant customers. Evan Lewandowski, sommelier and fromager atPago (ed. note: Salt Lake magazine named Pago this year’s Best Restaurant at the recent 2014 Dining Awards) promised that if we brought in Comte that he would jump on board and even change his by the glass wine menu to match.

Well I could not resist too long. Finally, Caputo’s now has not one but two full wheels of Comte. The first is a young 6 month from Rivoire Jacquemin and will retail for $16.99/lb. The second is produced by the elite Saint Antoine and is aged for 30 months by the legendary affineur Jean d’ Alos. It retails for $29.99/lb. Both bear the green label which means they are both in the top 2% of Comte production. As always Caputo’s still has a wonderful full wheel Gruyere for $15.99/lb.

Come taste all three at Caputo’s. As usual, samples are always free. See which one you think reigns supreme, Gruyere or Comte. Of course to make this a fair comparison I would have to also bring in a fourth 80 lb wheel of Rolf Beeler Gruyere. Hmm.

You know it's spring in Utah when cherry blossoms are in full bloom at the @utstatecapitol ⁠🌸😍⁠

Photo by @gravesstuart
...

Inspired by @oldsaltlake, we're celebrating #throwbackthursday with a favorite snapshot of early 20th century Salt Lake City. 🏖️⁠

Photos shared by @oldsaltlake are inspiring millennials and zoomers decades later with visions of a different city: one with easily accessible public transportation, walkable streets, local businesses (open late) and distinctive architecture.⁠

See more photos at the link in our bio. ⁠

Pictured: Women relax at what is believed to be Saltair Beach, date unknown
...

Why did Utah's only Titanic passenger not survive her journey?⁠

The descendants of Irene Corbett believe that the 30-year-old teacher sacrificed her life to save others. It's one of the many ways this remarkable figure bucked tradition and forged her own trail.⁠

Read more about Irene at the link in our bio!
...

One year ago today: a Salt Lake earthquake that even shook Moroni 👼⁠

Photo by @gravesstuart
...

"We must have done something right, cause you guys kept coming back."⁠

@bluepelatedinerslc, one of Salt Lake's signature spots for everyone from hungover college kids to vegan food lovers, will be closing its doors this May after more than two decades of service. It's the latest casualty in a brutal year for the restaurant industry. ⁠

Head to the link in our bio for a tribute to Blue Plate Diner. (And keep supporting your favorite local restaurants. ❤️)
...

Tony Caputo, a food evangelist and founding father of today’s SLC food community, passed away last night.⁠

Tony started @caputosmarket in 1997, bringing his passion for the cuisine of his heritage to Utah tables. Most days during the lunch rush you’d find Tony behind the counter slicing meat and cheeses and then, after it wound down, holding court out front. He’d often rush back behind the counter and holler over his shoulder, “you have to try this!" only to return with a sample bite of veiny cheese, a paper-thin leaf of prosciutto or a perfectly crisp amaretti cookie that he’d recently added to his menagerie of taste. For his many contributions to Salt Lake City, we awarded Tony with a Lifetime Achievement Dining Award in 2007.⁠

Today, we're sending love to @caputosmarket and the many people whose lives were touched by Tony. A full tribute is on our website now. ❤️
...

Why is the Pleasant Grove theme park Evermore suing one of the most powerful women in music? Long story short: a playground for those who would choose lore over folklore is taking on Taylor Swift over the name of her most recent album. Both parties have their reputation on the line in a battle of undercover Swifties and novelty mug disputes. Will Evermore hit the gold rush? Or did they cross the wrong mad woman? The full story is at the link in our bio. ...

Even in the exploration boom of the 1800s, nobody dared to explore the terrain flowing through the Green and the Colorado Rivers.⁠

That is, nobody until Major John W. Powell said the 19th Century equivalent of “Hey man, hold my beer while I try this.”⁠

Read more about his dangerous expedition at the link in our bio!⁠

Photo of Powell’s expedition courtesy Library of Congress Prints and Photographs Division⁠
...

A brand new issue of Salt Lake magazine is coming your way! ⁠

We can't wait to share these stories with you. This issue includes our annual Blue Plate Awards celebrating those surviving and thriving in the restaurant biz. Plus, we take a road trip to Wyoming and ask why the only Utah passenger on the Titanic didn’t survive her journey.⁠

A note from our editor Jeremy Pugh, including beautiful tributes to Mary Brown Malouf from our friends in the community, is online now. Read more at the link in our bio ❤️⁠

Subscribers: Look for this issue in your mailbox soon. The magazine will be on newsstands March 1! 📬
...

Today, we are thrilled to announce the winners of the 2021 Blue Plate Awards! ⁠🎉⁠

These prizes honor the growers, food evangelists, grocers, servers, bakers, chefs, bartenders and restaurateurs who do more than put good food on the table—they make our community a better place to live. This year, just surviving as a local business deserves an award, but each of our Blue Plate winners did more than that. They made us grateful for every person involved in the essential act of feeding us.⁠ 🍽⁠

At the link in our bio, we have the full list of winners, a celebration of feats of COVID creativity and a tribute to restaurants we lost this year. If you’re hungry for more, pick up a copy on newsstands March 1! Plus, check out our Instagram for spotlights on some of the Blue Plate winners. ⁠

This year’s Blue Plate Awards are the first without our beloved Executive Editor Mary Brown Malouf. We dedicate them to her, our town’s biggest food fan, critic and champion. xoxomm⁠ 💙
...

2021 Blue Plate Award winner: @ricobrandut for Staying in Beansness⁠

Last summer, it seemed that Rico would be another victim of rapid gentrification in Salt Lake. Luckily, Rico was able to find a new home in Poplar Grove and now plans to add even more employees. It’s a last-minute happy ending for a community leader who literally wears his mission on his sleeve, courtesy a tattoo in bright red block letters: “pay it forward.” 💙⁠
...

2021 Blue Plate Award Winner: @spicekitchenincubator for Keeping the Spice Flowing⁠

This year Spice Kitchen Incubator, already an essential resource for refugees, became, well, even more essential. 💙⁠
...

2021 Blue Plate Award winner: @thestore_utah for Special Deliveries ⁠

As grocery delivery becomes the new norm, The Store offers a personal touch that only an independent grocer can provide. Last March, high-risk and elderly customers began calling in their grocery lists over the phone, and The Store’s general managers personally delivered food to their homes. 💙⁠
...

2021 Blue Plate Award winner: @cucinaslc for Preserving Neighborhood Connection⁠

Cucina’s outdoor spaces became a place where the neighborhood could gather safely. Owner Dean Pierose offered free coffee in the mornings and encouraged his regulars to linger and commiserate together, preserving a semblance of society during a socially distanced time. 💙⁠
...

2021 Blue Plate Award winner: @fisherbrewing for Creative Canning⁠

This year, Fisher found ways to utilize their beer, taproom space and canning capabilities for good. They created special lines of limited edition beers in custom cans to help raise funds for local businesses struggling to stay afloat during the pandemic. 💙⁠
...

X
X