First, Comté was one of the first few cheeses to receive an AOC (Appellation d’origine contrôlée) status in 1958.

Then, it is one of the most popular AOC cheeses in France with around 40,000 tons of annual production.

At Last, Comté is one of the finest cheeses in the world. A wedge of Comte reveals a pale yellow interior and a texture that can vary from silky, flabby to crystalline.

There are practically 83 flavours, which can be savoured while tasting Comté.

But the main aromatic flavours that delicately linger on the palate are a balance of brown-butter and roasted-nut aromas and a sweet finish.

Enjoying Comté 12 months Cheese?

Discover our all range at Monsieur CHATTÉ: 6 to 8 months, 12 months, 24 months and even 36 months.

Which one is your favorite?

Try our favorite recipe: Fondue with Comté cheese. 
(recipe from https://www.comte.com/)

Ingredients list:

• 1 pound mature Comté (preferably 12 months), shredded (about 5 cups shredded)
• 2 tablespoons cornstarch
• 1 garlic clove, peeled and halved
• 1 cup plus 2 tablespoons dry white wine (preferably Jura wine, if possible)
• Freshly ground black pepper
• Good quality crusty bread, cut or torn into bite-sized pieces

Instructions

1. In a large bowl, toss the shredded Comté and cornstarch until well combined.
2. Rub the inside of fondue pot with cut sides of garlic. Discard garlic. Add wine and bring to boil.
3. Reduce heat to medium-low. Add a quarter of the Comté and stir until melted. Continue stirring in cheese, a quarter at a time, until melted. Cook, stirring, until fondue is completely smooth and richly coats the back of a spoon. Season with freshly ground black pepper.
4. Serve the hot fondue with crusty bread for dipping.

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