Comté is a raw milk cooked pressed cheese. Its terroir is the Jura Massif of France, an area of medium elevation mountains that covers the departments of Jura and Doubs in the Bourgogne-Franche-Comté region, and the department of Ain in the Auvergne-Rhône-Alpes region. Only two breeds of cows are authorised to produce Comté milk : Montbéliarde and French Simmental.
Every day, Comté is crafted in about 150 small facilities known as fruitières. Comté takes its time to develop its taste. It must be aged in a maturing cellar for a minimum of 4 months, but often longer.
Comté is defined by its astonishing aromatic palette. It’s not a cheese with a uniform taste. Each wheel of Comté reveals a distinct aromatic profile according to its local terroir, its season, the cheesemaker’s skill, and the caves where it’s been matured. In this respect, Comté is a UNIQUE cheese.
Rich in proteins, calcium, phosphorous, copper, zinc, vitamins A, B2, B12, Comté is a nutritious food that can contribute to a balanced diet. Crafted without any additives or colourings, and controlled at each step of production, Comté is a healthy and natural food.