Comte is a large, firm raw-cow's-milk cheese from the Jura Massif of eastern France, pressed into 35-kilogram wheels and matured for months on spruce boards in cool stone cellars. Its supple, pale-gold paste ranges from mild and milky when young to deeply nutty, with brown-butter, hazelnut and caramel notes and a scattering of crunchy crystals when well aged. France's most-produced AOC cheese, it is eaten at the table, in fondue and melted in cooking.