Comté’s paste is smooth and dense, occasionally it may have “eyes” or small holes. The color of the cheese is determined by the season in which it was produced; Comté produced in warmer months, when the cows are on pasture, will be more yellow in appearance, while Comté produced in cold months, when cows are fed locally harvested hay, will be paler.
Flavors are very rich and famously complex, and vary according to the dairy of origin (approx 160 dairies in the Jura region make comte, although most of the cheese produced is then sent to an affineur, eg Marcel Petite, to age)
Unpasteurised Cows milk. Animal Rennet