Comté is a mountain cheese in the Gruyère family. It comes from the Franche-Comté region of France where the brown and white Montbeliarde cows graze throught the spring and summer months on wildflowers, herbs, and other flora of the pastures of the Jura Mountains. During the colder months, the cows are fed on carefuly gathered hay from the same pastures. Each day, the fresh milk is delivered to small dairy cooperatives, where it is transformed into Comté cheese, which is renowned both as a table cheese and for its excellent melting qualities.

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