Comté with Sweet Hazelnuts

Adapted from Rachel Freier, Head Cheesemonger at Murray’s Cheese Bar


Adapted from Rachel Freier, Head Cheesemonger at Murray’s Cheese Bar

  • 1 cup hazelnuts, or other nuts such as pecans or walnuts
  • ⅓ cup maple syrup
  • ⅓ cup honey
  • 1 teaspoon vanilla extract
  • Pinch salt
  • Comté for serving, cut into slices

“I pair these Sweet Hazelnuts with an older Comté, but they work just as great with a younger Comté!” explains Cheesemonger Rachel Freier of Murray’s Cheese Bar in New York City. Serve the hazelnuts alongside Comté on a cheese platter or on a dessert cheese plate for a delectable start or finish to any meal. Makes about 1 cup



  1. Preheat the oven to 375˚F.
  2. Spread the hazelnuts (or other nuts) on a baking sheet and toast until lightly colored and fragrant, about 6-10 minutes. If you’re using hazelnuts, wrap them in a kitchen towel and let them steam for a minute or two. Rub the hazelnuts in the towel to remove most of the skins (you can skip this step if using pecans or walnuts).
  3. Put the maple syrup, honey, vanilla and a pinch of salt in a small saucepan and bring to a boil. Remove from heat, and add the nuts.
  4. Transfer the mixture to a bowl and let cool to room temperature. Cover and refrigerate until ready to use (the nuts can be refrigerated for up to a month). Pair the sweet hazelnuts with slices of Comté on a cheese platter or cheese plate. Enjoy!
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