Unpasteurized cow's milk: Preserves natural flavors and nutrients for a traditional taste
Handcrafted in Franche Comté: Ensures authentic regional quality and heritage
Nutty and caramelized flavor: Offers a complex, gourmet experience
Versatile use: Can be eaten as is, grated, chopped, or melted for culinary flexibility
Pairs well with fine wines: Complements Champagnes, Chardonnays, and other whites
Summarized by Shop
Since the reign of Charlemagne, unpasteurized cow's milk has been used to make French cheese in Eastern France (Franche-Comté Area). More than 190 cheese factories, referred to as "fruitieres," on the Jura plateau, continue to make this cheese the old-fashioned way. Comte has a flavor that is nuanced, nutty, and caramelized. It is excelle