Comté is a French cheese made from unpasteurized cow’s milk. Comté Region has the highest production of all French AOC cheeses.It is made in discs, each between 40 cm and 70 cm in diameter, and around 10 cm (4 in) in height.Each disc weighs up to 50 kg (110 lb) with an FDM around 45%.The rind is usually a dusty-brown colour, and the internal pâte is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is mild and slightly sweet.Fresh milk is poured into large copper vats where it is gently warmed.Each cheese requires up to 600 litres of milk.Rennet is added, causing the milk to coagulate.The curds are then cut into tiny white grains that are the size of rice or wheat which are then stirred before being heated again for around 30 minutes. The contents are then placed into moulds and the whey is pressed out.After several hours the mould is opened and left to mature in cellars, first for a few weeks at the dairy, and then over several months elsewhere.
