Great dry cheeses have been known since the Romans. Some of these cheeses destined for tax were collected by "Gruyer" officers, hence it was called Gruyère de Comté.
We should not say the Comté, but the Counties because there are real “vintages” reflecting the rich and fragrant grass of this region.
The good and true Comté must have "the rare, small and damp eye" as stated in the AOC documents. Haut Bugey Comté Fruitière is a buttery cheese that has matured for about 1 year. A large County.
Pressed cheese cooked with raw milk - Between 32kg and 40kg for a whole piece
34.6% fat in the finished product
Ingredients: Rennet, ferments, salt