, a PDO cheese, is a raw milk cooked pressed cheese crafted in the Jura Mountains of France. Every day, twenty-five hundred family farms deliver milk to over 150 local cheesemaking facilities or fruitières. This milk must be transformed into Comté within 24 hours to preserve the lactic microflora in the milk, ensuring the cheese's aromatic potential.
After eight months of aging, each
wheel is graded and shipped to market. Every wheel of Comté is unique with flavors that speak of the pastures where the cows grazed, the season in which it was made, the craftsmanship of the cheesemaker, and the time spent in aging.
on a salad, melt it on a sandwich, or include it in fondue, gratin, or your favorite quiche.