Produced in the Jura Massif region of Eastern France. Considered one of the finest cheeses in the world, a wedge of Comté reveals a pale yellow interior and a texture that can vary from silky and smooth to grainy. Aged for around 3 years, this cheese develops crispy crystals called, Tyrosine and it's flavour is much stronger than 24 month Comte. 

France - cow's milk - unpasteurised