Franche-Comte, a dairy-rich region in France, uses 80% of its milk for cheese production, all from the red-and-white Montebeliard breed of cow. In the village of Jura, "frutieres" (small cheesemaking facilities) produce this well-loved raw cow's milk cheese. It takes 500 litres of milk to make one huge wheel of Comte, weighing in at just under 90 lbs. Beautifully fruity, sweet, and lightly tangy, Comte is famous for its notes of toasted hazelnuts, and its woodsy finish is reminiscent of brown bread. Makes a wonderful fondue, or serve as a table cheese for breakfast (or any time) with fresh fruit and a rustic, crusty loaf of bread. Approximate weight 8oz.