Montbéliard Cow

Comte is made exclusively from this milk obtained from this breed of cattle

Jura

Here you see Montbéliard cattle grazing. They all wear a trademark bell that is the logo for Comte

We are now at le Fort des Rousses. Here more than 25,000 wheels of Comte can be stored and aged.

Fort des Rousses

We all had to wear the very stylish white gum boots you can see in the background

Fort des Rousses

Here Mr. Aurnaud examines wheels of aged Comte for quality

Fort des Rousses - Special Comte

Mr. Aurnaud has personally selected some wheels for Alice that are extra aged. They are very special, and quite often are sent to Paris during the holiday season

Fort des Rousses

This is the caves where they age the Comte. The picture does not truly show how far it goes. A lonely robot travels the aisles day and night, flipping the wheels and adding brine to be later rubbed in by hand.

Arbois

Allison and Alice posing in Arbois.

This small maker produces roughly 10 wheels of comte per day.

Doye

Alice and Allison are watching the production of Comte. It takes 400 kilos of fresh milk to make one 40 kilo wheel of cheese

Doye

The milk is being heated in a copper cauldron and cut into curd

Doye

The cooked curd is transferred into the molds where it will drain and be pressed

Doye

Comte wheels are beginning their aging process in the cellar of the fruitier. They are being washed with a salt brine solution