Comté is a French cheese made from unpasteurized cow's milk in the Franche-Comté traditional province of eastern France bordering Switzerland and sharing much of its cuisine. Comté has the highest production of all French AOC cheeses, at around 66,500 tonnes annually. It is classified as a Swiss-type or Alpine cheese
The Comte requires a long caving period. Every cheese from this region before being sold is judged by a professional jury guaranteeing its quality.His chewy pate acquires a fruity taste when made with summer milk, and a nutty taste when made from the winter's milk.During this long period of caving his crust becomes a golden yellow and hardens. The crust reveals a soft and creamy pate.