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Comté PDO is a hard French cheese certified under Protected Designation of Origin (PDO). It is characterized by a nutty flavor profile and a color ranging from ivory to golden yellow. Its production methodology is based on the cooperative farming model unique to rural regions of France.

Historical Origins and the "Fruitières" System

Comté has been produced since the 13th century in specialized facilities known as "fruitières". These cooperatives consist of groups of producers who pool their daily milk yields for cheese production.

The emergence of this system arose from the large volume of milk required for Comté production; individual farmers typically could not produce enough milk to make their own cheese. These daily gatherings served not only as a means of production support but also as a social meeting point for farmers facing rural isolation.

One of the earliest "fruitières" was established in 1253 in Deservilliers, Doubs, at the heart of the Franche-Comté region. Official documents from this institution confirm Comté’s significance in the region and identify Deservilliers as the birthplace of the cheese.

Comté’s reputation has a long history beyond its region of origin. Records from the former Halles Centrales de Paris—a market in Paris where merchants from all over the country sold their goods—show that Comté commanded significantly higher prices than similar cheeses.

Production Area and Geographical Limitation

This cheese historically originates from the Franche-Comté region of France (now part of Bourgogne-Franche-Comté). Its production is restricted to specific areas within this region, encompassing parts of the French departments of Doubs, Jura, and Haute-Saône, as well as certain portions of neighboring departments.

Milk Source and Feeding Standards

The milk used for Comté PDO production may come only from two local cattle breeds: Montbéliarde and Pie rouge de l’Est. Additionally, these cows must be fed fodder harvested from pastures within the defined geographical area. Supplementation with feed from outside this region is permitted, but such feed cannot constitute the primary source of nutrition.

Production Methodology and Aging

Once collected, the milk must be transferred to vats as quickly as possible for coagulation. The milk is heated and then pressed for at least six hours.

The aging process begins with a pre-aging phase and must last a minimum of 120 days in total. During pre-aging, the cheese wheels are salted and rubbed at least twice weekly with a cheese smear.

Final Product Characteristics

A Comté PDO wheel ready for consumption must meet the following physical specifications:

• Weight: Between 30 and 55 kilograms.
• Diameter: Between 50 and 70 centimeters.
• Height: Between 8 and 13 centimeters.
• Fat Content: Must contain at least 45 grams of fat per 100 grams of cheese.
• Color: The color varies from ivory to yellow depending on the season of production. Summer Comté PDO has a deeper yellow hue, while winter-produced Comté is paler (ivory).