Gruyere+de+Comte

=Gruyere de Comte=

Gruyere de comte or Comte cheese is a French cheese made in Eastern France, mainly in the Jura Massif region. Comte is made from cow's milk. It is a pale, semi-hard, yellow cheese that is aged for at least 4 months and up to 24 months. The rind has a natural color. Comte has been described as having 83 distinct flavors, but the most prevalent two are butter and nut. The cheese itself can be smooth or flaky and melts easily. This makes it a good cheese to use in fondues. Many awards have been given to Comte cheeses including a Super Gold Medal in the World Cheese Awards as recently as 2014.

One of the original cheeses awarded AOC recognition in 1958, the making of Comte cheese follows very strict guidelines. This includes using milk specifically from either Montbeliarde or French Simmental Cows, who graze in unfertilized pastures and are fed on fresh, natural feeds. If these guidelines are not met, the cheese can not be sold as under the Comte name. So if it has the name, you know it is a quality cheese to buy and enjoy.