Comté PDO

Comté is the number one French cheese in terms of production, with 1.6 million wheels sold annually. Each wheel weighs about 90 pounds and requires 105 gallons of milk to produce. Ninety-five percent of this milk comes from Montbéliarde cows, with the rest from French Simmental cows.

The other secret behind this fantastic cheese is the diary cows' natural diet. These cows have a natural diet of fresh grass in the summer and hay in the winter, which gives the milk—and the cheese—its distinct flavour. The region’s incredible biodiversity, with 576 different plant species, also plays a role in the cheese’s unique taste.

The milk is collected daily from 2,600 family dairy farms and delivered to small village creameries called fruitières, where it’s processed within 24 hours. The creameries, which have been run as co-ops for the past eight centuries, use artisanal production methods and follow a solidarity- and community-minded business model. There are now around 150 in operation.

After the ripening stage, where the milk is skimmed and allowed to rest at 86° F, it’s curdled with lactic ferments. The cheesemaker then uses a curd cutter to break up the curds into small granules, which separate out from the whey. The mixture is then heated to 130 °F to remove any excess liquid.

Next comes the hooping stage, during which the contents of the vat are expelled into perforated molds that let the remaining whey drain out. The cheese is then placed into a press and formed into wheels before the pre-ripening stage. For the next three weeks, the cheeses are regularly salted, rubbed, and turned.

The final and very important stage is aging, where the wheels are transferred out of the creamery and aged into a cheese cave. Through the skill and experience of the cheese ripener, each cheese will take on a unique set of flavours and aromas during this stage. 

Differences in Comté Taste Based on Age

French Comté flavour changes dramatically with age. Comté is aged for at least four months but can be left to mature for 24 months or longer. At 4 months it’s smooth and supple with mild nutty notes. As it ages it firms up and the flavours get deeper, revealing a whole range of tastes – from celery leaves and nutmeg to dried pineapple and even baked mac ‘n’ cheese. That’s why Comté has its own flavour wheel.

Comté Cheese Pronunciation

Comté is pronounced “kohm-TAY”. This French cheese is named after the region it comes from, and knowing how to pronounce it will heighten your enjoyment of this luxury.

Comté Cheese Substitutes

If you can’t find Comté, French Gruyère is a good substitute. Both cheeses melt well and have a nutty flavour, but Gruyère is a bit sweeter. Beaufort or Emmental are also good alternatives, they have a similar rich, savoury flavour to Comté.

Comté Cheese Recipe Ideas

Comté is super versatile in the kitchen. It’s great for melting in fondue or a French croque-monsieur. It’s also good grated over salads, folded into omelets or baked into savoury tarts. It adds depth to any recipe.