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Cheese from France, Jura massif
Raw cow milk from farms within a 25 km circle is warmed, seeded with a whey starter and set with calf rennet in open copper vats. The curd is cut to rice-sized grains, cooked to 53–57 °C, pressed into large wheels and salted. The wheels ripen on spruce boards, rubbed with salt and morge, for at least 120 days.
| Raw cow milk | Cooled straight after milking to 10–18 °C; never heated above 40 °C before renneting[comte-cdc-2026] |
| Whey starter and cultures | Starters incubated at least 3 h on whey, recuite or milk (mesophilic lactococci may go in directly); a starter grown on raw whey is compulsory; all starters together at most 0.5 % of the milk[comte-cdc-2026] |
| Rennet | Commercial bovine rennet with at least 520 mg chymosin per litre and no added pepsin; dried calf stomach may also be macerated[comte-cdc-2026] |
| Salt | Dry salt or brine within 24 h of unmoulding, then brine and morge on the rind[comte-cdc-2026] |
| Starter | natural whey starter (raw whey culture) plus natural or selected cultures |
Total time across the recorded steps: 4.7 months
What changes: Starting material: raw milk from farms close to the dairy
Output: raw milk.
Microbes at work in this step
native raw-milk flora
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw cow milk from farms within a 25 km circle is warmed, seeded with a whey starter and set with calf rennet in open copper vats. The curd is cut to rice-sized grains, cooked to 53–57 °C, pressed into large wheels and salted. The wheels ripen on spruce boards, rubbed with salt and morge, for at least 120 days. Made in 8 steps over 4.7 months. The longest step, ripen on spruce boards, takes at least 3.9 months (Ministère de l'agriculture 2025) and runs at 5–19 °C (Ministère de l'agriculture 2025). Streptococcus thermophilus and Lactobacillus helveticus and Lactobacillus delbrueckii do most of the fermenting.
| Main step | at least 3.9 monthsSet[comte-cdc-2026] | Ripen on spruce boards |
|---|---|---|
| Temperature | 5–19 °CSet[comte-cdc-2026] | Ripen on spruce boards |
Comté must be made from raw milk in open copper vats, by hand, in fruitières that collect milk only from farms close by. It ripens on spruce boards with a smear rind for at least 120 days. The French IGP Gruyère is made in a similar way but must also spend time in a warm cellar to form eyes.
Comté is a raw-milk cheese, made as a cooked pressed cheese with the curd held at 53–57 °C and a ripening of at least 120 days. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses, except pressed cooked cheeses such as gruyère or comté.
Every number is labelled with how it is known. How this atlas is made
The producers' leaflet calls Comté the first French cheese with a protected designation.
