Comte cheese

Cheese, generally speaking, is not a tough sell. Even so, it can be hard to convince someone — even a cheese-loving someone, like myself — to stray from the usual cheesy standbys and try something new. Sure, we’ll pick up a little round of artisan goat cheese or a wedge of imported Brie for a party, but when it comes to weeknight frittatas and grilled cheese, we all have our favorites. Here’s one that is perhaps new to you: Comté cheese.

Curious about Comté? Here's all you need to know about taste, how the cheese is made and how you can use it. Click here to learn more.

Cheese, generally speaking, is not a tough sell. Even so, it can be hard to convince someone — even a cheese-loving someone, like myself — to stray from the usual cheesy standbys and try something new. Sure, we’ll pick up a little round of artisan goat cheese or a wedge of imported Brie for a party, but when it comes to weeknight frittatas and grilled cheese, we all have our favorites. Here’s one that is perhaps new to you: Comté cheese.

Comté is as ubiquitous in France as Cheddar is in the United Kingdom, or Monterey Jack is in the United States. Find out all about it!

Slowly matured in the right conditions, Jura’s Comté cheese becomes something special. Comté is the most popular raw-milk cheese in Paris.

We recommend Gruyere, Beauport, or Emmentaler as you best Comté substitutes. Keep reading to get more alternatives for your next cheese board or recipe.

Who knew that France produces more Comté cheese than any other of its AOC cheeses? There’s got to be good reason…

This crispy Gnocchi Parisienne is topped with Comté and jambon de Paris for a showstopping French pasta.

Hellooo, fondue. 🤤