Produced from cow's milk that have been fed from the rich pastures of the Jura mountains, no additives are mixed with the milk.
 
The Comte requires a long caving period. Every cheese from this region before being sold is judged by a professional jury guaranteeing its quality.

His chewy pate acquires a fruity taste when made with summer milk, and a nutty taste when made from the winter's milk.

During this long period of caving his crust becomes a golden yellow and hardens. The crust reveals a soft and creamy pate