Comté is arguably France’s greatest cheese and the country’s most popular by volume. Made in the Jura Mountains from raw cow’s milk, it is a hard, pressed, cooked cheese with an AOC designation that strictly governs its production. Each wheel weighs approximately 80 pounds and requires over 130 gallons of milk to produce.

Flavor Profile

Comté develops extraordinary complexity with age. Young Comté (6-12 months) is mild, fruity, and approachable. Aged Comté (18-36 months) can show notes of brown butter, caramel, roasted hazelnuts, and even tropical fruit. No two wheels taste exactly alike, as flavor varies with the season of production and the specific Alpine flora the cows graze on.

How to Use Comté

Comté is one of the most versatile cheeses available. It excels on cheese boards, in gratins, fondue, quiche, and grated over soups and salads. It is equally outstanding eaten on its own with a glass of wine. Use younger Comté for melting and cooking, and reserve aged wheels for the cheese board.

Pairing Suggestions

Pair with a Jura Vin Jaune (the traditional regional match), Chardonnay, dry Riesling, or a light Pinot Noir. Serve with walnuts, dried apricots, crusty bread, and honey.

Storage

Wrap in wax paper and store in the refrigerator crisper drawer. Comté keeps well for weeks and improves as it comes to room temperature before serving.