Comté

What is Comté?

A large, pressed and cooked raw-milk cheese from the Jura mountains of Franche-Comté, produced in wheels weighing 32–45 kg. Made exclusively from Montbéliarde cow’s milk and aged from 4 to 24 months or longer in affinage cellars. France’s most widely consumed protected cheese by volume. Each wheel carries a green or brown casein label indicating its quality grade. Its flavour profile changes dramatically with age.

Taste, aroma, and texture

Firm yet supple, with a smooth and compact paste. Small to medium-sized holes may appear, though fewer than in Emmentaler. The natural brushed rind ranges from golden-brown to brown. It slices cleanly without crumbling and becomes drier and more crystalline with extended ageing. Excellent for fondue and gratins.

Fruity notes are dominant, with toasted hazelnut and dried apricot nuances. Lactic and herbal notes are strongly present, supported by a notable earthy undertone. Animal notes remain faint. No smoky character. Complexity increases significantly with extended ageing.

How to enjoy it

• Melted into fondue, gratins, or croque-style sandwiches.
• Sliced into sandwiches or served on cheese boards.
• Grated over soups, pasta, potatoes, or baked dishes.
• Used in gougères, quiches, and savoury pastries.

What pairs with Comté?

Classic serving companions from the Cheesepedia catalog.

• Butter Cracker
• Grissini
• Lavash Chips
• Salted Cracker
• Mini Sesame Bagel

Story and origin

Produced in the Jura mountains since the 13th century, when farmers pooled their milk in village cooperatives (fruitières) to make large wheels that could sustain communities through winter. The cooperative fruitière model remains central to Comté production today. It has held AOC status since 1952 and PDO status since 1996.

Storage and serving

• Store in the fridge, wrapped or vacuum-packed.
• Air travel: suitable, especially if vacuum-packed.