comté

Comté is a hard, pale-yellow cheese produced in the Jura region of eastern France. It is named after the historic comté (county) and is protected by a designation of origin, first as Appellation d'Origine Contrôlée (AOC) in France and later as Appellation d'Origine Protégée (AOP) within the European Union. The cheese is widely associated with Jura and is one of the country’s most recognizable regional products.

Production and characteristics: Comté is made from cow’s milk, typically from Montbéliarde cattle raised in the region. It is formed into large wheels, usually around 40 kilograms in weight and about 60 centimeters in diameter. After curdling and pressing, the wheels are salted and aged in climate-controlled cellars, often in natural aging caves. Aging periods range from a minimum of four months to over 24 months, with longer affinities yielding more pronounced flavor. The rind is natural and the paste is firm and pale yellow.

Flavor and uses: Young Comté offers a mild, nutty profile; as it ages, it develops complex, savory, fruity, and sometimes caramel notes, with a characteristic depth and a touch of earthiness. It is versatile in the kitchen: eaten as a table cheese, grated, or melted in dishes such as fondues, gratins, and soups.

History and significance: The cheese has long been produced in the Jura by dairies and cooperatives, with the modern AOC/AOP protections formalized in the mid-20th century to safeguard its production zone and methods. Comté remains a cornerstone of regional French cheese heritage.