Comté hard cheese AOP

Comté cheese has been produced for centuries, with its origins dating back to the time of Charlemagne in the 8th century. It was originally made by monks in monasteries in the region as a way to preserve excess milk from the summer months for consumption during the winter.

The production process has remained largely unchanged over the centuries, with the farmers and cheesemakers of the region producing Comté using traditional methods and wooden tools. The cheese was typically made on individual farms or in small village dairies, with each producer giving the final product its own unique character.

In the 20th century, Comté production became more standardized with the establishment of cooperatives and the introduction of production regulations. However, despite these changes, the essence of Comté has remained closely tied to its traditional roots.

Today, Comté is one of the most well-known and widely consumed cheeses in France and around the world. It is prized for its complex flavor, which can range from nutty and fruity to caramelized and savory depending on the age of the cheese. Comté is made exclusively from the raw milk of Montbéliarde and French Simmental cows that graze on the lush pastures of the Jura Mountains. Its production is strictly regulated to ensure quality and authenticity, with each wheel of cheese bearing the AOC (Appellation d'Origine Contrôlée) designation, which signifies its provenance and adherence to traditional methods.

Distributor: 

Formi GmbH
Otto-Hahn Str. 5
77694 Kehl