Comté is a French cheese made from unpasteurized cow's milk in the Franche-Comté traditional province of eastern France. 

Raw milk is delivered straight from the farmhouse to one of the local creameries, the fruitiére. At this point, it is filtered and poured into large copper vats and rennet is added. This helps the milk coagulate and form a firm curd, which is then separated. Closely monitoring the consistency of the curd lets workers know exactly when to drain it. Large wheel-shaped molds are lined with the broken curd and pressed for an entire day to squeeze out any excess whey. Coarse sea salt from Guérande, along with a yeast solution, is brushed onto the rind, making the wheels ready for aging.

Fruity and savory notes take turns caressing your palate, with sweet and salty undertones bursting through in waves. Like the conversion of woods to the countryside, the texture transforms from dense to open as it lingers, while aromas of roasted hazelnuts and caramelized butter spread like clouds on a clear sky.