The most-eaten cheese in France is called Comté (pronounced "Con-tay"). For many cheese professionals, it is the "desert island cheese" they would take if they had to give up all others. Charles Arnaud Comte is an exceptional alpine cheese aged in natural caves in the Jura Mountains, where it develops a rich, nuanced flavor over 12+ months. Made from raw cow’s milk, the paste is dense yet smooth with complex notes of brown butter, hazelnut, and toasted brioche. Its long, savory finish and subtle crystal crunch make it a standout on any cheese board.