Comté

Comté is made in the Jura from raw cow’s milk and matured for months, sometimes far longer, by specialist affineurs. Because it is made across seasons, dairies and maturation profiles, there is no single Comté flavour: you can find hazelnut, browned butter, caramel, warm milk, fruit, spice and roasted notes. That variation is what keeps me obsessed with it. Comté is not one cheese so much as an entire landscape expressed through cheese.