A unique cave-aging process is responsible for the golden colour and firm texture of Comté. As a fantastic melting cheese, use it to enhance burgers, pizza and mac ’n cheese. With notes of nuts and dried fruits, Comté is an equally delicious addition to a cheeseboard and pairs beautifully with a glass of white wine, sherry or champagne.
Rich and nutty, Comté is made in the Jura Mountains of eastern France from unpasteurized cow’s milk. Comté received appellation d’origine contrôlée (AOC) certification in 1952, making it one of the few cheeses to have its production protected and limited to the designated region. Sound like a true aficionado when you swing by the cheese department and ask for a wedge of 30- to 36-month aged Comté – pronounced "Con-te" – today.
