An astonishingly nutty 30-month aged Comté from the Jura region, France.

Comté is a classic semi-hard cheese, made in the Franche-Comté region from unpasteurized cow's milk. It is a pressed, round cheese with about 45% fat. With a natural brown rind and yellowish-white paste, Comté is a gently nutty and slightly sweet French alpine-style cheese.

Comté cheese was first produced in France in the 12th century, and today it is France's most produced AOC cheese. AOC means that the quality of the production process and the taste of the product are excellent, strict hygiene rules are followed, and the gastronomic product is authentic.

The AOC designation stipulates that only milk from Montbéliarde cows can be used for Comté production. The living conditions of the cows are also strictly monitored: a minimum of one hectare of space is required, and the cows are fed organic and fresh food.

Many other rules ensure the excellent and consistent quality of Comté.

In the production of Comté, the milk is gently heated in copper vats, after which rennet is added to the mixture. The mixture is then heated again for half an hour and placed in a mold to press out the whey. After a few hours, the mold is opened, and the cheese is allowed to mature in cellars for months.

The affineur (ager) cares for the cheese daily as it ripens in the cellar for 30 months. Such longest-aged cheeses are highly sought after.

Comté is carefully classified: each cheese receives a mark according to its appearance, rind quality, texture, and taste. Cheeses that do not pass the strict scrutiny do not get the Comté name.

Only the very best specimens receive the prestigious bell symbol around them.