Each Comté cheese comes out of the cellar wrapped in a green label indicating its quality. It is produced from milk that comes only from Montbeliarde cows fed exclusively on grass and hay.

After ripening for a few days in the dairy, the cheeses are taken for further finishing at an affineur where they have another 14 to 18 months to reach perfection. Cheese fans really love the Comté for its fine flavours of dried fruits. Works well at all stages of a meal, from aperitif & nibbles to a cheese board at the end of a meal.