Comté

Comté is a semi-hard, unpasteurised cow's milk cheese originating from the Jura Massif region of France. It is produced using traditional methods, with milk from Montbéliarde cows grazed on specific mountain pastures. The cheese is aged for a minimum of four months, developing a firm texture and complex, nutty, fruity flavours.

Comté is primarily enjoyed as a table cheese, often served on cheese boards or as a dessert. In cooking, its excellent melting properties make it ideal for gratins, fondue, quiches, and sandwiches. Its rich flavour also complements savoury dishes and can be grated over pasta or salads.

Comté is a natural food product and not a food additive, so it does not have an E-number or require authorisation on the Register of Food Additive Authorisations. As a cheese, it is a source of protein, calcium, and other nutrients. Like other dairy products, it contains saturated fat and sodium. The UK's Eatwell Guide advises that dairy products can be part of a healthy diet, but should be consumed in moderation.