Hard & aged Cow’s milk

Comté

also called Gruyère de Comté

France’s most-produced AOP cheese, and no two wheels taste alike.

Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.

Made in the Jura from the milk of Montbéliarde and French Simmental cows, in wheels of around 40 kg that are graded on a 20-point scale before they may be sold as Comté. Wheels that fail get sold off nameless.

Age and season change it completely: a summer wheel from pasture milk is floral and nutty; a winter wheel is browner, more roasted. Above eighteen months the tyrosine crystals arrive and it starts tasting of brown butter and toasted hazelnut.

Tastes of

brown butter hazelnut apricot toasted bread

Put it next to

Vin Jaune Chardonnay Walnuts Cured ham