Comté is a traditional French cheese made from raw cow’s milk. Produced in the departments of Jura, Doubs, Ain, Saône-et-Loire, and Haute-Savoiem this cheese has been recognised with Controlled Designation of Origin (AOC) since 1958 and Protected Designation of Origin (AOP) since 1996.
Its paste is ivory to yellow in colour and has a dense, smooth, and shiny texture. Depending on the ripening stage, it may contain small white clusters of tyrosine, an amino acid that contributes to the cheese’s flavour. Comté can be aged for a minimum of 4 months up to 36 months, with the latter being considered 'exceptional' Comté. This long maturation process makes Comté a cheese that can be stored and enjoyed over time. The taste is complex and varied, but While all wheels of Comté share fruity, lactic, and roasted notes, each wheel has its own unique characteristics. Six main families of aromas have been identified in Comté, including fruity, milky, roasted, vegetal, animal, and spicy. These families encompass over 90 different nuances, making Comté a truly diverse and flavourful cheese.
In conclusion, Comté is a highly regarded French cheese with a rich history and distinct qualities. Its production area, strict regulations, and long maturation process contribute to its exceptional taste and texture. Whether enjoyed on its own or used in various culinary creations, Comté is a cheese that delights the senses and showcases the artistry of traditional cheesemaking.
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Comté is a traditional French cheese made from raw cow’s milk. Produced in the departments of Jura, Doubs, Ain, Saône-et-Loire, and Haute-Savoiem this cheese has been recognised with Controlled Designation of Origin (AOC) since 1958 and Protected Designation of Origin (AOP) since 1996.
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