Comté

 

 

Name

Comté

Définition

The Comte is a cheese with unpasteurized milk of cow with cooked pressing dough. Its area of production extends over Jura, Doubs and Ain. It is only produced on the Jura Massif.

Rate of fat

35%.

Forms

Flat cylinder.

Dimensions

Diameter : from 40 to 70 cms.

Height : 12 cms.

Weight

From 35 to 45 Kg.

Technological peculiarities

Patch of casein.

Appelation of origin

Protected designation of origin since 1958.