The Comté cheese comes from the mountain region of Fance called
the Franch
Comte. The cow's milk cheese has a hard skin and firm body which
is a yellow colour.
Photograph of the Comté
You should remove the skin and serve with bread and butter. It is
also an excellent ingredient when diced into cubes and served in a
green salde, or gratted then sprinkled on top of an omelette.
Photograph of the Comté