The Comté is an unpasteurized cheese with cooked and pressed dough. Its soil is the Jura mountains, a low mountain range spreading on the departments of Jura, Doubs, and Ain.
The cow races Montbéliard and Simmental are the only ones authorised for the milk production of Comté. Every day, Comté is made by craftsmen in approximately 160 small village dairies, called “fruitières”.
To be fully mature, Comté takes time. The maturing in the cellars has to last at least 4 months, but mostly it takes around 8 months, or more.
The Comté is surprisingly rich in aromas. It is very far from an uniform taste cheese.
The Morbier is caracterized by a black line in the middle. Its dough has many qualities : with its ivory colour, it may have a few small holes. The Morbier savour is frank and persistent, with a light taste of cream and fruits.
Even though the taste qualities and the unique technique for the manufacturing of Morbier are famous, it is thoroughly controlled. There are very strict and specific rules for every aspect of the manufacturing and distribution of the cheese, from the cow breeder to the cheese maker.
Extract from the Morbier protected designation of origin specifications:
The area of production for Morbier is clearly limited : the Doubs department, the Jura department, and a few municipalities in the Saône, Loire, and Ain departments.
The milk used for the manufacturing must come from Montbéliarde and Simmental cows only.