Le comté aop

Comté is a raw milk cheese with a pressed cooked paste. Its terroir is the Massif du Jura, a region of medium mountains that extends over the Jura, the Doubs (two departments of the Burgundy-Franche-Comté region) and the Ain (department of the Auvergne-Rhône-Alpes region).

Cows of the Montbéliarde and French Simmental breeds are the only ones authorised to produce milk in Comté.

Every day, Comté cheese is made by hand in about 150 small village cheese dairies, the "fruit dairies".

To get a taste of it, the Shire takes its time. It matures in the maturing cellar for a minimum of 4 months, but it is often longer. Comté cheese is characterized by its astonishing aromatic richness. It is not a cheese with a uniform taste. Each wheel of Comté reveals a different aromatic profile according to its micro-region of origin, its season, according to the particular skill of the master cheesemaker, according to the cellar where it was matured. In this respect, Comté is a unique cheese.
> Available in the fruit and cheese dairies of the Pays de Montbéliard.

Since 2001, Les Routes du Comté has been an original network based on the close link between the County and tourism in the Jura Mountains (an area that extends over the departments of Ain, Doubs and Jura). It mainly groups together farms, fruit farms and ripening cellars that can be visited, but also "cheese making" museums, as well as "gourmet stopovers" made up of good addresses of points of sale for regional products and different forms of catering
> More information on the county and county roads: http://www.comte.com
> Guide available at the tourist office.