Making Comte Cheese in the Jura Mountains of France

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Comté cheese is one of the most popular varieties of cheese in France. Comté holds the coveted PDO (Protected Designation of Origin) status in the European Union, which means that only farms, dairies, and aging cellars that follow a stringent set of procedures are allowed to use the brand name. No two samples of Comte cheese taste exactly the same, because it is produced from milk given by cows who feed on different grasses in the winter and summer, farms that exist at different altitudes in the Jura Mountains, and slight differences in aging processes. But there is a certain "something" that defines a Comte cheese. It always has a slightly sweet, nutty flavor, though it can have overtones ranging from leather to roasted onions to mushrooms and more.

I had the opportunity to learn about the making of this distinctly delicious cheese during a press trip sponsored by the Comté Cheese Association, during which I visited dairy farms, fruitieres where the milk is turned into curd, and affineurs, where the huge wheels are aged. See what the process entails for yourself in this video.