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Comte is a hard cows’ milk cheese made in the Franche-Comte region of Eastern France. The breed of cow is mainly Montbeliard (around 5% comes from French Simmmental).   The cheeses are made by various dairies (fruitieres) which are run by co-operatives of the farmers who produce the milk and they are supplied to Marcel Petite who mature and sell them.  Jason Hinds and Dom Coyte from the Borough Cheese Comte then select them from the Fort St Antoine every 6 weeks aiming for a flavour profile that is creamy, buttery with toasted hazelnut notes and hints of peanuts, cocoa and earthy cellars.

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