Comté has been made in small village-based cooperative dairies, or “Fruitière,” for over eight centuries. This process has created a sense of solidarity and pride and has preserved the traditions and the small-scale production techniques that have helped ensure Comté continues to be one of France's most popular and protected cheeses. At the heart of the Haut Jura is the Charles Arnaud cellar at the iconic Fort des Rousses that accommodates over 100,000 rounds of Comté cheese in exceptional maturing conditions.
Cow’s Milk France Unpasteurized
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