A French cheese made from unpasteurised cow's milk in the Jura Massif region of eastern France. It was one of the first few cheeses to receive an AOC  status in 1958. It is one of the most popular AOC cheeses in France with over 40,000 tones of annual production.

The cheese is made in discs, each between 40 cm and 70 cm in diameter and around 10 cm in height. Considered one of the finest cheeses in the world, a wedge of Comte reveals a pale yellow interior and a texture that can vary from silky, flabby to crystalline. The rind is usually a natural dusty-brown colour. The texture is relatively dense and firm but also supple. The aroma is nutty and the taste is delicate and complex, but the main aromatic flavours that linger on the palate are a balance of brown butter and roasted nut, with a slightly sweet finish.