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Comté AOP

      Comte PDO
      Gruyère de Comté
      Comté extra
      Comte Fort Saint Antoine

The Comté PDO is a cheese belonging to the Gruyere family, with cooked and pressed paste. It is produced with raw, semi-skimmed milk from cows of French Montbéliarde and Simmental breeds.

The production area of Comté PDO covers the Massif du Jura and includes the departments of Doubs, Jura and Ain and a part of the Saône-et-Loire and Haute-Savoie, in the regions Franche-Comte, Rhone-Alps and Burgundy.

The history of Comté PDO belongs to the millenary tradition of the production of great cheeses in the Franche-Comte. In the 12th and 13th centuries, the fructeries produced famous cheeses. In these mountainous areas, these great cheeses were one of the main methods to conserve the food during the long cold winter, and the snow-covered periods.

Every Comté PDO cheese reveals a different aromatic composition depending on the microregion, the season, the specific hand of the cheese maker and on the cellar where it was put for ripening


Comté PDO has a cylindrical shape with a variable weight from 30 kg to 48 kg and a diameter from 50 cm to 75 cm. The paste is velvety and creamy, ivory colour tending to yellow, and can have some small holes distributed in a regular manner. The rind has a garnet red surface or gold yellow tending to brown, depending on ripening. The taste of this cheese can slightly change depending on seasons, the level of ripening and the farmer who produces it, as every cheese has unique and peculiar aroma. The flavour spans from the fruity scent of summer Comté to the walnut taste of winter Comté.


Comté PDO can be tasted with bread, accompanied by citrus or soft fruit compotes. It is also used to season and enrich flans and cheese dishes; it is very good cooked au gratin wrapped into breadcrumbs and, as it melts very well, it is suitable for a lot of recipes. As regards wine, the Comté PDO is ideal with light red wines and dry white wines, including sparkling wines, or even better with a yellow wine and walnuts.

Comté PDO must be conserved in the refrigerator in its original package or sealed into a box. The cheese must remain at room temperature for one hour before tasting


PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 2009

AOC (Appellation d'origine contrôlée)(Fr). Year of registration 1952

Organic production




Dietary product




   407 kcal per 100 gr.


   28.4 gr. per 100 gr.


   32.6 gr. per 100 gr.

Fat in dry matter

   45 %

Saturated acids

   18.8 gr. per 100 gr.


   119 mg. per 100 gr.


   32.8 gr. per 100 gr.


(Ca) Calcium

  909 mg. ( + 3% )*

(K) Potassium

  118 mg. ( + 34% )*

(Mg) Magnesium

  48.9 mg. ( + 40% )*

(Na) Sodium

  412 mg. ( 49% )*

(P) Phosphorus

  664 mg. ( + 33% )*

Dietary element

(Cu) Copper

  100 mcg. ( + 43% )*

(Fe) Iron

  0.49 mg. ( 51% )*

(Mn) Manganese

  0.03 mg. ( 70% )*

(Se) Selenium

  7 mcg. ( 55% )*

(Zn) Zinc

  5.1 mg. ( + 28% )*


(A) Retino.

  223 mcg. ( 23% )*

(B1) Thiamine.

  40 mcg. ( 0% )*

(B2) Riboflavin.

  0.19 mg. ( 37% )*

(B3) Niacin.

   0.1 mg. per 100 gr.

(B5) Pantothenic acid.

   0.4 mg. per 100 gr.

(B6) Pyridoxine.

  0.06 mg. ( 40% )*

(B9) Folatsin..

  5 mcg. ( 74% )*

(B12) Cobalamin.

  1.6 mcg. ( + 14% )*

(D) Calciferol

   0.26 mcg.

(E) Tocopherol

  0.8 mg. ( + 60% )*

*(the difference from the average value)


18,9 -  Individual visits per month (average)
1073 -  All individual visits
18 08 2016 -  Date of publication of this article
16 01 2017 -  Date of last edit

Comte PDO. Foto № 1
Comte PDO. Foto  № 2
Comte PDO. Foto  № 3

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