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 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.

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.