How to cut cheese.

Why does Comté taste stronger near the rind, as if it were older, yet softer in the center, as if it were younger? That’s why we cut it lengthwise, to create a balance between the past and the future: the present. With a cheese like Comté, it all comes down to ageing (affinage), which progresses from the outside in. On the surface of Comté, microorganisms such as yeasts and Brevibacterium linens bacteria accelerate maturation, intensifying the aromas and causing the rind to develop faster than the core.