Comté (also called Gruyère de Comté or Comte Fort Saint Antoine) is a French cheese produced in the Jura Massif region of Eastern France. The unpasteurized cows milk used is mainly from Montbeliarde Cattle or French simmental (or cross breeds of the two). This hard mountain cheese is matured to perfection in the silence and darkness of special caves where the cheese gets its unique taste, texture and color. There are several maturing cellars in the region where Comté is ripened for a minimum of 4 months.