Comté is full, spicy, and powerful. The Comté originating from the French Jura owes its name to the province of Franche-Comté, just south of Alsace. At the base of the Comté are the Montbeliard and French Simmental cows that graze on spicy mountain pastures. About 500 liters of raw milk are needed for one cheese, and the Comté is still largely made in small cheese dairies, of which there are only a few hundred left. After pressing, the cheeses are washed and salted. Then they mature for at least 4 months on spruce wooden boards at a temperature of 18°C and a humidity of 92%.
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