Comté has the highest production of all French Appellation d'origine contrôlée (AOC) cheeses, at around 65,000 tonnes (72,000 short tons) annually.

The AOC regulations for Comté prescribe:[2] In 2005, the French Government registered 175 producers and 188 affineurs (agers) in France.

This jury terroir was created by Florence Bérodier, a food scientist, to elaborate in response to a set of formidable challenges that Comté cheese underwent in the beginning for its unfamiliar taste and smell.

For Comté cheese to be world-renowned, the quality improved, but the challenge stood still to create a uniform taste, which was impossible to achieve since there were 160 different fruitières specializing.

[7] The French coming-of-age film Holy Cow (2024) is set in the Comté production region and follows a young man attempting to save his family's traditional business by producing the prestigious cheese.