Comte (Introduction)

Comte (also called Gruyere de comte) is a French cheese made from unpasteurized cow's milk is the Franche-comte region of eastern France. The rind is usually a dusty-brown color and the internal side is pale creamy yellow. The texture is relatively hard and flexible. It is the first French AOC (label of region) cheese, guaranteeing the quality if cheese.

The information about Comte:

Country of origin: France.

Region, Town: Franche- Comte.

Texture: Firm.

Rind: Gray-brown and pebbled.

Aging time: 8-12 months.

Certification: French AOC 1958.

*Pasteurize: To heat something, especially milk at a controlled temperature for a fixed period of time in order to kill bacteria.

*AOC: Appellation d'origine controlee(AOC) which translates as ''controlled term of origin'' is the French certification granted to certain French geographical indications for wines, cheeses, butters and other agricultural products, all under the auspices of the governmeant bureau Institut National des Appellations D'origine (INAO).