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Comté (formerly Gruyère de Comté) ((:kɔ̃.te)) is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France. Comté has the highest production of all French AOC cheeses, around 40,000 tonnes annually. The cheese is made in flat circular discs, each between and in diameter, and around in height. Each disc weighs up to with an FDM around 45%. The rind is usually a dusty-brown colour, and the internal pâte is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is strong and slightly sweet. ==Production== Fresh from the farm, milk is poured into large copper vats where it is gently warmed. Each cheese requires up to of milk. Rennet is added, causing the milk to coagulate. The curds are then cut into tiny white grains that are the size of rice or wheat which are then stirred before being heated again for around 30 minutes. The contents are then placed into moulds and the whey is pressed out. After several hours the mould is opened and left to mature in cellars, first for a few weeks at the dairy, and then over several months elsewhere. The manufacture of Comté has been controlled by AOC regulations since it became one of the first cheeses to receive AOC recognition in 1958, with full regulations introduced in 1976. The AOC regulations for Comté prescribe:〔Décret de l'AOC comté () accessed 14 mai 2010.〕 * Only milk from Montbéliarde or French Simmental cows (or cross breeds of the two) is permitted. *There must be no more than 1.3 cows per hectare of pasture. * Fertilization of pasture is limited, and cows may only be fed fresh, natural feed, with no silage. * The milk must be transported to the site of production immediately after milking. * Renneting must be carried out within a stipulated time after milking, according to the storage temperature of the milk. * The milk must be used raw. Only one heating of the milk may occur, and that must be during renneting. It may be heated to no more than . * Salt may only be applied directly to the surface of the cheese. * A casein label containing the date of production must be attached to the side of the cheese, and maturing must continue for at least four months. * No grated cheese may be sold under the Comté name. In 2005 the French Government registered 175 producers and 188 affineurs (agers) in France. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Comté cheese」の詳細全文を読む スポンサード リンク
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