In this region, which is the province of Franche Comté, the production of cheese dates back to ancient times. Authors referred to this cheese in ancient times (Pliny), the 15th century, and again in the 19th century (Victor Hugo). The bulletin of quotations from the central food market (Les Halles) in Paris proves its reputation, as the price quoted for Comté is different from other cheeses of the same type. Today, Comté's production methods are based on the original cooperative approach and artisanal traditions on which it was founded over 1000 years ago. Every day, around 153 small cottage cheese known as fruity is lovingly produced at the dairy.
Each Comté wheel develops its unique smooth texture, rich color and delicious range of flavors. To maintain this natural process, the exclusion of additives and colorants at any stage of the process and strict rules that prevent changes in milk production still apply today. The villagers of the Jura Massif in eastern France lovingly produced Comté, a unique and delicious cheese. The stunning Massif du Jura, on which Comté was created, consists of a medium-sized mountain range formed during the Jurassic period. Large altitude plateaus ranging from 500 to 1,500 meters can be seen. The intersections of this magnificent rugged terrain are lush valleys and crystal clear rivers that are generously filled with fish.
The region of the Jura Massif clearly changes with the seasons and is a desirable place to explore. The original Routes du Comté network, with its Comté farms, orchards and maturing cellars, has many places open to visitors. Comté is characterized and loved for its surprising aromatic richness. A prestigious cheese like Comté requires excellent milk, so Comté cows are only allowed from Montbéliarde and French Simmental breeds. As autumn draws to a close, cows return to the barn where they can feast on locally harvested hay, both helping to maximize Comté's delicious aromatic potential. Fermented feeds such as silage are prohibited as they adversely affect the quality of raw milk used.