Comté was one of the first few kinds of cheese to receive an AOC (Appellation d'Origine Controlée) status in 1958. It is one of the most popular AOC cheeses in France with around 40,000 tonnes of annual production.
 
Considered one of the finest cheeses in the world, a wedge of Comté reveals a pale yellow interior and a texture that can vary from silky, flabby to crystalline.
 
There are practically 83 flavours, which can be savoured while tasting Comté. But the main aromatic flavours that delicately linger on the palate are a balance of brown-butter and roasted-nut aromas and a sweet finish.
 
Its ability to melt easily means Comté goes well with many recipes right from fondues to Croque Monsieur.