Comte

Product Features

A French cheese made from unpasteurized cow's milk. The rind is usually a dusty-brown color, and the internal pate is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is strong and slightly sweet. 1 lb.

History

The manufacture of the cheese began as early as the 12th century, when shepherds would spend the summer months in their remote huts of the Jura massif. The distance from towns of any size meant that any cheese they made would need to mature over a period of months. The milk was pooled between neighbouring shepherds, and the huge cheeses would be stored until being carried to market at the end of the season.

Once summer had ended, so would production of Comt, with the cows' milk instead being used to make Vacherin Mont d'Or.

Eight dpartements are now entitled to produce the cheese, each of which surrounds Franche-Comt, and also including parts of Rhne-Alpes.

Picture and copy courtesy of Wikipedia.

"