Comté, the King of Franche-Comté cheeses, is happily paired up with walnuts and Arbois wine, with a gentian-flavoured aperitif or acacia honey, which perfectly match its dried apricot aromas.
Perfect wine matches: a white wine from Jura, Champagne or a Châteauneuf du Pape


Comté (PDO)
Comté is produced in the Jura Massif where sharply contrasting seasons shape the region. Made exclusively from raw milk from Montbéliarde or Simmental cows, this hard cheese is matured for a minimum of four months, although some wheels mature for 18 or even 24 months. It takes an average of 450 litres of milk to make one wheel, and since the Middle Ages, producers from local villages have joined forces to pool their milk, thus creating “fruitières”, the equivalent of a cooperatives today.
Comté
Bleu de Gex Haut-Jura
Mont d'Or
Morbier
Mozzarella di Bufala Campana
White Stilton Cheese / Blue Stilton Cheese
Parmigiano-Reggiano
Noord-Hollandse Edammer|
EDITOR Graphic design : Françoise DOLL |
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• AOP depuis 1958
• 48 189 tons