Comté

The Comté 

The Comté, first cheese in France to have obtained an AOC (appellation d'origine contrôlée – designation of controlled origin).The area of production of the AOC Comté corresponds to the Jura mountain range, an area that stretches over the Jura, the Doubs and the Ain. The making of the Comté is done in the traditional way. Every step is submitted to strict rules recorded in the specification document of the AOC.

 
Specification document (Find out more)
 

The milk of Comté is produced by family-owned businesses practicing extensive farming, that is agriculture that seeks a high quality of production. The farmer raises cows of the Montbeliarde or French Simmental breeds.
The Comté is made every day, as the milk has to be worked on within 24 hours. It is a cheese with a cooked pressed pate that will mature with age, is of a large size and is semi-hard.

The manufacture consists of several steps: maturation, curdling, whey draining, racking, pressing, pre-maturing and maturing. It comes in the form of a large millstone 65cm in diameter weighing on average 40kg. About 450 litres of milk are required to produce just one millstone of Comté.

 
Manufacture (Find out more)
 

Every Comté leaving a cellar is circled with a “marking band” that shows its level of quality.

Green : Comté extra graded from 15 to 20/20.
Brown : Comté graded from 12 to 15/20.
The Comté is a healthy, natural food full of protein and essential amino acids. It is concentrated in calcium and low in salt. And above all, it does not make you put on weight. It is used in various cooking recipes, Comté tortilla, cheese fondue, etc...

 
The fondue (Find out more)

Contacts : 
 
La Maison du Comté
Avenue de la résistance
39800 Poligny.
Tél : +44 (0)3.84.37.78.40 Fax : +44 (0)3.84.37.07.85

Comité interprofessionnel du gruyère de Comté (CIGC)
Interprofessional committee of the Gruyere de Comté
Avenue de la Résistance, BP 26
39801 Poligny cedex
www.comte.com

La route du comté - The Comté road
www.lesroutesducomte.com