Comte is made from the the milk of the Montbeliarde cow that grazes in the Jura mountain region. It is the milk of this cow that brings us a dark, straw-colored cheese with rich flavors of buttery and roasted nut, somewhat similar to Gruyere, yet aged longer than its Swiss variety.

A bold, hard, cheese Comte reflects its master craftsmanship in order to be granted the AOC of France. It is one of the most popular in France. A great appetizer, it marries well with wines of the region. Or try it after dinner with fruit and Sherry to compliment the caramel and nutty tones. The versatile Comte also works well in sandwiches with French salami or melted in Fondue. Nothing like setting in for winter with warm sweaters, good movies and a whole lot of Comte.