La Comté

La Comté is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France. It is a hard, cooked cheese with a smooth, firm texture and a complex flavor profile that varies depending on factors such as the season, the altitude of the pasture where the cows grazed, and the aging process.

Comte is one of the most popular cheeses in France and is protected by the Appellation d'Origine Contrôlée (AOC) designation, which guarantees that it is produced according to strict traditional methods. These methods include using milk from Montbéliarde or French Simmental cows that have grazed on specific pastures, heating the milk to a specific temperature, and aging the cheese for a minimum of four months.

The flavor of Comté can range from nutty and fruity to savory and earthy. The paste is typically pale yellow to ivory in color and may have small crystals of calcium lactate, which are considered a sign of well-aged cheese. Comté is commonly enjoyed on its own, as part of a cheese board, or used in cooking.