COMTÉ develops a richness in flavour like no other cheese. The quality of this unpasteurised semi-hard cheese is guaranteed thanks to strict production rules and excellent raw products. It has been made in pretty much the same way for over 100 years now in the Franche-Comté region in the north-east of France.

The way in which the cows are kept and fed is of the essence to ensure the quality of COMTÉ. They spend most of the year grazing in lush meadows and green pastures full of tangy herbs. The cows are only brought inside in the winter, during which time they are fed exclusively on hay from the Jura meadows. Feeding them fermented forage and silage would therefore be a taboo for the 2,500 family-run farms who supply milk for the production of COMTÉ.

Basically, besides the excellent milk and flavours of the many herbs and grasses, it is the skilful craft of the cheese-makers that makes COMTÉ such a quality product. The close cooperation between dairy farmers, master cheese-makers and cellar masters plays a pivotal role in this process. Other vital ingredients for this delicious unpasteurized cheese include patience, stillness and careful tending.