One of Europe’s great cheeses, Comté is a cooked, pressed cheese made in the Jura Massif region of Eastern France. The dry, dusty rind is golden yellow to brown in colour, while the paste of cheeses made with summer milk has a golden colour (winter milk cheeses have a paler ivory hue). The texture is smooth and pliable. The range of flavours detected in Comté is diverse. Research has identified more than 80 different aromas, which are split into six families of flavours: fruity, milky, roasted, plant-like, animal-like, spicy. Sweet, nutty and savoury flavours are most common.