Comt\u00e9 cheese is made in the Jura Massif region of eastern France from unpasteurized cow’s milk. It is a semi-hard cheese, pale yellow in colour, with a texture that ranges from open, supple, and grainy for younger cheeses to dense, firm and crystalline for more aged cheeses. \u00a0 The taste and texture of Comte changes as it ages. \u00a0A young Comte generally has aromas of fresh butter, dried apricots and soft caramel, whereas long-matured Comte will be more fruity, spicy and nutty.<\/p>\n
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