During the Middle Ages, milk had been transformed into a cheese called Vachelin, likely to meet with the needs of an entire family during a long cold season. The product longevity, and its « improvement » along the time, made it an exportable product out of regional lines and so likely to procure new resources. Those large wheels require a lot of milk; farmers helped each other for production.
Comté is one of the rarest cheeses which can be appreciated at all the stages of a meal, from aperitif to cheese platter. It is particularly suitable for many culinary preparations. Its ability to melt and glaze permits to use it very simply on all gratin meals.