Type of Milk:
France, Franche-Comté region
The intensity of Comté depends heavily on the age of the cheese as well as who made it and aged it. At it's best, Comté is full-flavored but not pungent. Subtle undertones of butterscotch mingle with a distinctly nutty character.
Uses and Pairings:
Comté does not necessarily want to be the star on a fancy cheese plate - it prefers to be eaten casually at lunch or sliced onto a well-made sandwich. Pair Comté with Sherry,or white wines such as Riesling and Chenin Blanc and reds made from Gamay or Merlot.