Comté is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France. Comté has the highest production of all French AOC cheeses.
How its Made:
Fresh from the farm, milk is poured into large copper vats where it is gently warmed. Each cheese requires up to 600 litres (160 US gal) of milk. Rennet is added, causing the milk to coagulate. The curds are then cut into tiny white grains that are the size of rice or wheat which are then stirred before being heated again for around 30 minutes. The contents are then placed into moulds and the whey is pressed out. After several hours the mould is opened and left to mature in cellars, first for a few weeks at the dairy, and then over several months elsewhere.
|Country of Origin||France|
|Style of Cheese||Hard Cheese|
|For Pregnant Women?||Yes|