Comté (also called Gruyère de Comté) is a French cheese made from unpasteurized cow’s milk in the Franche-Comté region of eastern France.

The rind is usually a dusty-brown colour, and the internal pâte is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is strong and slightly sweet.

Comté is a cheese of concentrated flavour, with brown-butter and roasted-nut aromas and a sweet finish.

Each cheese is awarded a score out of 20 by inspectors, according to ‘overall appearance’ (1 mark), ‘quality of rind’ (1.5), ‘internal appearance’ (3.5), ‘texture’ (5), and taste (9). Those scoring 15 or above are given green casein labels (with the characteristic image of a bell) and may be called ‘Comté extra’, with 12-15 being given brown labels and simply called ‘Comté’. Any cheese scoring under 3 marks for taste, or under 12 overall is prohibited from being named Comté.

You can also stay at The Hotel Del Comte in Barcelona