Comté cheese

Comté (French pronunciation: [kɔ̃te] ^ⓘ) is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France bordering Switzerland and sharing much of its cuisine. Comté has the highest production of all French Appellation d'origine contrôlée (AOC) cheeses, at around 65,000 tonnes (72,000 short tons) annually. It is classified as an Alpine cheese.

The cheese is made in discs, each between 40 and 70 cm (16 and 28 inches) in diameter, and around 10 cm (4 inches) in height. Each disc weighs up to 50 kg (110 lb) with a fat in dry matter (FDM) content around 45%. The rind is usually a dusty-brown colour, and the internal paste, pâte, is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is mild and slightly sweet.