Comté
Comté AOP · Gruyère de Comté · Franse bergkaas
Comté: what every chef needs to know
Comté — a French hard mountain cheese with AOP protection produced in the Franche-Comté region of the Jura mountains. The cheese is made exclusively from raw whole milk from Montbéliarde or French Simmental cows that graze on mountain pastures in summer. A single Comté wheel weighs 32–45 kg with a diameter of approximately 65 cm. Ageing ranges from a minimum of 4 months to more than 18 months: young Comté (4–8 months) has a soft, fruity flavour; aged Comté (12 months and above) is intense, nutty and complex with crystalline tyrosine granules. Thirteen litres of milk are required per kilogram of cheese. No additives are permitted: no colourants, no preservatives. In commercial kitchens, Comté is used for fondue, gratins, sauces and on the cheeseboard. The cheese melts superbly without clumping given its high fat content and firm rind.
Comté: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023.
Comté: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Comté: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Grate Comté on the finest possible grater, than melt with Vin Jaune or white wine and kirsch.
Grated young Comté gives a golden brown, unctuous crust without burning.
Cut young Comté into wedges, aged Comté into thin slices to highlight its complex flavour.
Add grated Comté only after the béchamel is off the heat, for a silky smooth consistency.
Comté: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Comté: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round. Summer milk Comté (fruitier, more floral) is seasonally available from September to January. Winter milk Comté (nuttier, more earthy) from February to August.
Comté: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Comté: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
A traditional regional combination: the oxidative, nutty notes of Vin Jaune connect perfectly with the complexity of aged Comté.
The minerality and gentle acidity of a Meursault or Chablis Grand Cru cut through the richness of Comté.
The light tannins and fruitiness of Gamay balance young Comté on the cheeseboard without overpowering its subtle flavours.
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Comté
How do I distinguish young from aged Comté?
Young Comté (4–8 months) is supple, mild and fruity with an ivory-yellow paste. Aged Comté (12+ months) is harder, nutty and complex with visible tyrosine crystals (white specks). Slice a piece: young Comté bends without breaking; aged Comté crumbles slightly.
Why use Comté for fondue rather than an ordinary cheese?
Comté melts evenly due to its high fat content and firm rind. The raw milk also delivers a more complex, nutty flavour that remains dominant in fondue. Combine with Gruyère for a classic Savoyard or Franc-Comtois fondue.
Can Comté be frozen?
Not recommended. Freezing damages the cheese structure and alters flavour and texture unfavourably. Comté stored in cheese paper in the fridge keeps well for weeks. Grated and frozen can be used for cooking in extreme necessity, but never for a cheeseboard or fresh preparations.
At what temperature should you store Comté?
Store Comté at 4°C to 8°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Comté professionally?
The primary professional technique for Comté is Fondue prepare at laag heat, 65-70°C for 10-15 min. Always verify core temperature with a calibrated probe thermometer.
Does Comté contain allergens?
Comté contains: Milk. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
