French in origin, Comte is a cheese made from unpasteurized cow's milk. Originating from the traditional Franche-Comte province (now the Jura Massif region) of Eastern France, it boasts simple and clean flavours that are standard of semi-hard textured cheese. Certified by the French AOC in 1958, Comte is produced under strict regulations and held to a high standard of quality control. Matured in maturing cellars for a minimum of 4 months, Comte is known for its fruity, nutty and sweet flavouring. Specifically, delivering lasting flavours of roasted nuts, warm butter and sweetness
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