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Comté may only be made from raw milk from French Simmental or Montbéliard cows. The number of liters of milk needed for one loaf (450 liters on average) led the farmers to set up a village organization called "Fruitière". The hard cheese matures for at least four months. Some loaves are even aged for 18 to 24 months.
The Comté has been marked with the European seal AOP (Protected Designation of Origin) since 1958.
The red European AOP seal (appellation d'origine protégée = "protected designation of origin") guarantees the consumer that all production stages take place exclusively in the defined geographical area of the designation, from the production of the milk to the maturing of the cheese.
In France, 45 types of cheese, 3 types of butter and 2 types of cream are labeled with the European seal "AOP".
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