The production of this cheese is relatively recent, only appearing on the markets in the middle of the last century.
The story goes that an Auvergnat farmer sprinkled mould from rye bread on his milk curd and then pierced the curd with a...
Produced from cow's milk that have been fed from the rich pastures of the Jura mountains, no additives are mixed with the milk.
The Comte requires a long caving period. Every cheese from this region before being sold is judged by a...
