A spicy solid cheese, Comté is from the Jura mountains in the region of Franche-Comté.

Comté has maintained its traditional production, and today it is produced by hand from raw milk and stored for at least three months.

As each raw milk cheese wheel is individual, each tastes a little different depending on the season, degree of ripeness and on the cheese master. The flavour varies from fruity in summer to nutty in winter. It received the AOC seal (Appellation d'Origine Contrôlée) in 1952.

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