Comte is a firm pressed cheese made from the raw milk of Montbeliard cows in the Jura Mountains of France in Franche-Comte. Also called as Gruyere de Comte, this cheese is the most popular cheese in France with the highest production figures of all French AOC cheeses.
Comte is produced in small, cooperative dairies, known as ‘fruitieres’ which collect the milk from farms within 15 miles distance only. Comte cheese paste is firm and supple and melts in the mouth, leaving a sweet taste. The salt is strong but balanced and the flavour has a nutty tang.
Comte is a good accompaniment to an aperitif, or may be eaten in a salad, with fruit, in a sandwich, or cooked in a fondue. Jura wines make a classic pairing for Comte, as well as Rieslings, Muscats, Gewurztraminers, and many of the softer red Bordeaux blends.
This “young” Comte is matured between 6 and 10 months in Pontarlier’s caves.
Origin Jura, France
Type half-cooked, pressed, artisan
Milk unpasteurised cow's milk
Texture smooth, firm