The biggest, best-selling, one of the most traditional cheeses... With its particularly high standards, Comté is the pride of the cheese producers in the Franche-Comté region. This pressed and cooked cheese is produced in more than 150 'fruitières' (workshops where the milk is 'fruited'). The milk can only be collected within a maximum radius of 25 km of the cheese factory. This particular feature means that the sector has managed to preserve a wide variety of flavours and personalities linked to the expression of its micro-terraires. Part of the Gruyere family of cheeses, Comté cheeses are made from raw milk and the animals are fed only on grass or hay.

A wheel of Comté cheese with a diameter of 65 cm and a weight of about 50 kg requires 500 to 600 litres of milk.