Produced from the milk of cows that have been fed from the rich pastures of the Jura mountains, no additives are mixed with the milk. The Comte requires a long maturing period. Every cheese from this region before being sold is judged by a professional jury guaranteeing its quality. Its chewy pate acquires a fruity taste when made with summer milk, and a nutty taste when made from the milk of winter. During this long period of affinage its crust becomes a golden yellow and hardens. The crust reveals a soft and creamy pate.
Region: Frache-Comté & Rhone-Alpes
Milk: Cow
Seasons: All Seasons
Classification: Hard
Weight and Shape: 35-40Kg Wheel

Tasting Notes:

Each fruitière has its own distinct profile tat reflects the soil, climate, and flora where the cows graze – from melted butter, milk chocolate, hazelnuts, and fudge to aromas of toast, plum jam, leather, pepper, and dark chocolate. Others are more reminiscent of butterscotch and hazelnuts and even sweet oranges.

How to enjoy:

The French enjoy Comté at virtually any time of day. As it melts well, it can be found in numerous French dishes from quiches, soups, tarts, and gratins to fondue, sauces, and salads. Its creamy texture and fruity tang marries well with fish and white meat and the local Jura wines – Chardonnay, Chenin Blanc or Viognier.


White wine: 18 Months Comté: Yellow wine – Chalon (Savagnin grape)24,30 Months Comté: Yellow wine – Jura
Red Wine: 18 Months Comté: Red wine – Pomerol (Merlot, Cabernet-Franc grapes)
Sources: The World Cheese Book (Editor-In-Chief: Juliet Harbutt)
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