Suddenly, hands will wave. Eyebrows will rise. Someone will insist you cannot compare the two because one is nutty and extroverted and the other is savoury and restrained. Someone else will take a bite of Comté and proclaim it superior. Another will mutter “Gruyère forever” and wander off with a wedge tucked protectively under their arm.

Both cheeses are icons. Both come from centuries of tradition. And both deserve your undivided attention. So today, let’s unpack the science, flavour, culture and identity of these alpine heavyweights. Because understanding how Comté and Gruyère differ is the secret to using them well, appreciating them deeply, and perhaps settling that cheesemonger argument once and for all.

(Or more realistically… fanning the flames. You’re welcome.)

What makes an alpine cheese, anyway?

Before diving into the specifics, we need to understand the alpine cheese family. These are large, cooked, pressed wheels designed to last through long winters in mountainous regions. When your cows graze on steep meadows, and your farm sits hours from the nearest village, you don’t make cute little soft cheeses. You make wheels so dense and epic they could double as defensive shields.

Alpine wheels typically offer:

• Cooked curds heated to intensify protein structure
• Pressing to create elasticity and longevity
• Copper vats to enhance flavour complexity
• Long ageing to deepen aroma and improve storage

Comté and Gruyère follow this formula. But how they express it is where things get fascinating.

Meet Comté: sunshine in a wheel

Comté comes from France’s Jura mountains, a region famous for its forests, quiet villages, and cows that look like they were designed specifically for cheese marketing campaigns. The Montbéliarde breed provides the milk for virtually all Comté production, and this milk is extraordinarily rich in casein.

Casein is the protein that gives cheese its structure and stretch, and Comté’s high casein content explains the cheese’s signature elasticity.

Comté wheels are enormous. Each can weigh up to 40 kg. That is the same weight as a large child or a slightly annoyed golden retriever. When you walk into a cellar lined with Comté wheels, it’s hard not to feel impressed. They’re uniform. They’re fragrant. And they quietly radiate alpine success.

Flavour-wise, Comté is famously expressive. It can be fruity, nutty, milky, vegetal, and occasionally savoury with warm caramel notes. The French even maintain a flavour wheel to judge the sensory profile of each wheel, rating characteristics from butteriness to roasted onion.

Comté is a cheese of breadth. Every bite invites discovery. A young Comté offers a supple, mild sweetness, while an aged one delivers toasted hazelnut, dried hay, and brown butter warmth. It’s the extrovert of the alpine world—chatty, vivid, generous.

Meet Gruyère: quiet confidence in cheese form

Gruyère comes from Switzerland, mainly the cantons of Fribourg, Vaud, Neuchâtel and Jura. Where Comté beams, Gruyère smoulders. Where Comté is bright, Gruyère is complex and subtle. This cheese is famously savoury, deeply aromatic, and steady in flavour. Imagine the friend who doesn’t say much in a group but, when they do, everyone listens.

Gruyère also uses raw cow’s milk, but the cows vary by region and diet. Swiss pastures are rich in herbs and alpine flowers. These influence the milk’s microbial profile and contribute to Gruyère’s restrained but fascinating aroma.

Texture-wise, Gruyère is slightly denser than Comté. It feels more compact. It melts beautifully—dreamily, even—because of its balance of moisture and protein. This is why fondue is simply not fondue without Gruyère. Take it out and the entire cultural framework collapses.

Young Gruyère is gentle. Aged Gruyère (such as Réserve or extra-aged varieties) is sharper, deeper, and more savoury, often with subtle crystallisation. Not the loud crunch of Parmigiano Reggiano crystals—more of a tiny, polite sparkle. Classic Swiss restraint.

Comté vs Gruyère: what’s different?

Now the fun part. Let’s compare the two across several categories. A cheese showdown. An alpine face-off. A dairy duel (you get the idea).

1. Flavour profile

Comté is brighter, fruitier, and more varied. You may taste butter, hazelnut, pineapple, sweet corn, toast, or fresh meadow flowers.

Gruyère leans savoury, brothy, earthy. Think roasted nuts, brown stock, toasted bread, and subtle sweetness.

The science behind this lies in enzymatic breakdown. Comté often undergoes longer ageing with a diverse microbial community in large, old cellars. This supports flavour breadth. Gruyère’s controlled Swiss cellars encourage consistent moisture and slow proteolysis, creating depth rather than width.

2. Texture

Comté tends to be more elastic. Its curd structure gives it that perfect snap when sliced.

Gruyère is denser and slightly firmer, with a finer, tighter paste.

Both melt well, but Gruyère melts more evenly due to its moisture-protein balance. Comté melts beautifully too, but with a slightly oilier finish depending on age.

3. Aroma

Comté’s aroma is often open and generous. It smells like hay bales, nuts, and warm butter.

Gruyère’s aroma stays closer to earth and broth. It has that signature Swiss cellar note: savoury, comforting, almost like warm soup on a cold day.

4. Ageing

Comté typically ages from 4 months up to 36 months. A few rare wheels go even longer.

Gruyère ages from 5 to 18 months, with Réserve versions offering more depth.

Longer ageing often means stronger flavours, but with Comté those flavours expand outward, while with Gruyère they intensify inward.

5. Regional identity

Comté is a celebration of the Jura. It reflects a French approach to cheese: expressive, sensory, agricultural.

Gruyère expresses Swiss discipline, precision, and gentleness. The AOP rules are strict. The character is stable. The craft is refined.

Neither approach is better. They’re beautifully different.

6. Production rules

Comté’s AOP requires:

• Milk from Montbéliarde cows
• Raw milk only
• No silage feeding
• Copper vats
• Ageing in designated cellars

Gruyère’s AOP requires:

• Raw cow’s milk
• Heating curds to at least 54°C
• Very specific moulding and salting technique
• Strict geographic boundaries
• Prohibition of holes (if it has holes, it’s not Gruyère)

Yes, that last one is real. Swiss cheesemakers take hole-free Gruyère very seriously.

Why Comté feels more ‘French’ and Gruyère feels more ‘Swiss’

Cheese is more than chemistry. It’s culture.

Comté’s French identity comes from its terroir, cooperatives, and ageing caves. Many affineurs play a role in selecting and refining wheels. This layered system encourages flavour diversity and experimentation.

Gruyère’s Swiss identity is rooted in precision. Everything is measured. Everything is controlled. Cellars follow tight humidity and temperature standards. The goal is a stable flavour profile so that Gruyère tastes like Gruyère, wherever you enjoy it.

It’s like jazz vs classical music. Both require incredible skill. One leans expressive, the other structured.

Cooking with Comté

Comté is the cheese equivalent of sunlight in your recipe. It brings sweetness, nutty warmth, and a silky melt.

Try Comté in:

• French onion soup
• Croque monsieur
• Soufflés
• Potato gratins
• Pasta bakes
• Everyday snacking

You can grate it, melt it, cube it, slice it, pair it, and nibble it secretly straight from the fridge. No judgement. I do it too.

Because of its depth and sweetness, Comté works beautifully with spices, especially nutmeg, paprika, and mild chilli. It also pairs well with apples, pears, honey, and roasted vegetables.

Cooking with Gruyère

Gruyère is the ultimate melter. When heated, it forms a smooth, luxurious ribbon. No clumping. No weird separation. Just pure, alpine serenity.

Try Gruyère in:

• Fondue
• Quiche Lorraine
• French onion soup
• Scalloped potatoes
• Swiss-style toasts
• Cheese sauces

Gruyère’s savoury depth loves mushrooms, leeks, caramelised onions, and earthy herbs. And while Comté lights up a dish, Gruyère grounds it.

If Comté is sunshine, Gruyère is a warm wooden cabin on a cold evening.

Cheese boards: which should you choose?

If you want a board with personality, go for Comté. Its flavour complexity invites conversation.

If you want elegance and balance, choose Gruyère. It brings savoury poise.

The secret: you don’t need to choose. Use both. Let your guests taste the difference. Let them argue. It’s delightful entertainment and costs far less than tickets to a comedy show.

Pairing wines: don’t panic, we’ll keep it simple

With Comté:
Think aromatic whites or light reds. Comté pairs beautifully with Jura’s own Vin Jaune, but also with Chardonnay, Viognier, and even a gentle Pinot Noir. Avoid high-tannin wines unless the Comté is well aged.

With Gruyère:
Swiss white wines are ideal—especially Chasselas. If that’s hard to find, a dry Riesling or Grüner Veltliner works well. For reds, choose light, clean, low-tannin ones.

Bonus pairing: apple cider. It’s shockingly good with both cheeses.

Nutritional notes

Both cheeses are nutrient-dense. High in protein. High in calcium. Satisfying and rich. Their long ageing reduces lactose to near zero, making them easier to digest for many people with lactose intolerance.

Because they’re firm cheeses, they also pack more flavour per gram. You often need less to feel satisfied. This makes them great candidates when you want cheese to feel indulgent but not excessive.

Though between you and me, you’re on a cheese education website. Excess is sometimes the point.

Which cheese is better?

Impossible question. Both cheeses belong in your life.

You choose Comté when you want brightness, complexity, and versatility.
You choose Gruyère when you want depth, calmness, and perfect meltability.

The real winner is whichever one is in your fridge right now.

But here’s my take:

• If you love expressive cheeses, start with Comté.
• If you love savoury, structured flavours, start with Gruyère.
• If you’re a curious cheese nerd, buy both and taste them side by side.

Compare aroma and texture. Compare melt and flavour evolution. Let your palate wander. This is cheese science in its purest and most joyful form.

Final thoughts: two legends, one delicious debate

Comté and Gruyère represent the heart of alpine cheesemaking. They show how two cultures can take a similar process and express it entirely differently. They remind us that cheese isn’t simply a food. It’s a landscape, a history, a community, a craft.

And it’s delicious. Very delicious.

If this deep dive into alpine legends made your cheese-loving heart beat a little faster, you’re exactly the kind of person I want in my email community. I send out cheese science, behind-the-scenes stories, seasonal guides and the occasional strong opinion. Subscribe below and join the Cheese Scientist family. Let’s keep exploring the delicious world of dairy together.

Here’s a clean, easy-to-read summary table of the full Comté vs Gruyère comparison covered in the blog post.
Short sentences, UK English, and Jonah’s approachable-science clarity.

Comté vs Gruyère: summary table

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Comté vs Gruyère: Which Alpine Legend Truly Deserves Your Love? appeared first on Cheese Scientist.

SEE ALSO: Nutrition facts for popular world cheeses in The Cheese Scientist’s index →

What is Comté?

Comté is a semi-hard cheese made from unpasteurised cow’s milk. The production process involves careful craftsmanship, ensuring that the cheese attains its exceptional taste and texture.  

Comté cheese is aged for a minimum of four months, but it can be aged for up to 24 months, intensifying its flavours and developing unique aromas. 

Nutrition fact sheet

Nutritional review for Comté

Eating healthy plays a pivotal role in maintaining overall well-being and preventing chronic diseases. A balanced and nutritious diet provides our bodies with essential vitamins, minerals, and macronutrients, fuelling optimal physical and cognitive function. 

With this in mind, let’s have a look at some of the key nutrition facts for Comté.

Lactose Intolerance

Firstly, Comté is a favourable choice for individuals with lactose intolerance. Lactose, the naturally occurring sugar in milk, undergoes a significant transformation during the cheesemaking process.  

As a result, Comté cheese contains only trace amounts of lactose, making it easier to digest for those with lactose intolerance. Therefore, lactose-intolerant individuals can enjoy the savoury delights of Comté without experiencing discomfort. 

Find out everything you’ve ever wanted to know about which types of cheeses are lactose free by clicking here. 

Fat Content

Besides, Comté boasts a moderate fat content, contributing to its luscious texture and delightful taste. With an average fat content of 36%, this cheese provides a satisfying mouthfeel.  

Furthermore, the presence of fat enables better absorption of fat-soluble vitamins, such as vitamin A, D, E and K. While it is important to consume fats in moderation, the fat content in Comté adds to its nutritional profile, making it a wholesome choice for cheese enthusiasts. 

You can learn more about the different types of fat in cheese and which cheeses have the lowest fat content here. 

Cholesterol Content

Comté, despite its deliciousness, does contain a moderate amount cholesterol. However, research has shown that dietary cholesterol has a limited impact on blood cholesterol levels compared to saturated and trans fats.  

When consumed as part of a balanced diet, the cholesterol content in Comté is unlikely to adversely affect your cardiovascular health. As with any food, moderation is key to maintaining a healthy diet. 

Protein Content

Protein is an essential macronutrient vital for various bodily functions, including muscle growth, repair, and immune system support.

With approximately 25 grams of protein per 100 grams, Comté contributes significantly to your daily protein requirements. Incorporating this cheese into your diet can be particularly beneficial for individuals following a meat-free or low-meat diet.

Want to find out which cheeses have the highest protein content? Click here for our blog post covering cheeses with the highest protein content. 

Safety in Pregnancy

Pregnant women often seek guidance on safe food choices to ensure a healthy pregnancy. Comté cheese can be safely consumed during pregnancy, even though it is made with raw milk.  

Its prolonged maturation process reduces its moisture content and eliminates any harmful bacteria. As a result, pregnant women can safely enjoy Comté as a table cheese. And, of course, they can savour it cooked or melted in a warming dish. 

Of course, if you’re unsure of what you can eat during pregnancy, you should consult your healthcare professional to get a personalised plan. You can read more about which cheeses you can eat when you’re pregnant by clicking here.  

Salt Content

Being mindful of sodium intake is essential for maintaining a balanced diet. Compared to most cheeses, a 10-month-old Comté is relatively low in sodium and salt. Indeed, most versions of this cheese only contain around 300-400 mg of sodium per 100 g. 

You can read more about why salt is important in cheesemaking in our comprehensive post here. 

Calcium Content

Notably, Comté is also an excellent source of calcium, a vital mineral essential for bone health and proper functioning of the nervous system. With approximately 1,000 mg of calcium per 100 grams, Comté can significantly contribute to your daily calcium requirements.  

Incorporating this cheese into your diet can be particularly beneficial for individuals who may have difficulties obtaining sufficient calcium from other sources. 

Conclusion

In conclusion, Comté offers a delightful combination of taste and nutrition. With its moderate fat, ample protein and abundant calcium, Comté presents a viable option for those seeking a healthy and flavourful addition to their diet.  

Furthermore, pregnant women can safely enjoy Comté even though it is made from raw milk. However, as with any food, moderation is key to achieving a balanced and wholesome diet.  

What’s your favourite age for Comté? Drop us a comment below to join the conversation.

References

Overall nutritional content

The nutritional content of cheese in our table comes from the USDA Food Data Central Repository, the Australian Food Composition Database and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages. 

Fat content

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.  

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.  

Protein content

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing. 

Cholesterol content

Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo 

Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss  

Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu 

Safety in pregnancy

All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor. 

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA 

Lactose content

Lactose residual content in PDO cheeses 

Detection of lactose in products with low lactose content 

The analysis of lactose in milk and cheese products by HPLC 

Food Standards ANZ Food Composition Database 

USDA Food Data Central 

Lactose & Galactose content of cheese 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Comté Nutrition Facts (Is Comté Cheese Good For You?) appeared first on Cheese Scientist.

SEE ALSO: Our complete guide to which cheeses you can eat during pregnancy →

The basics of pregnancy nutrition 

During pregnancy, maintaining a well-balanced and nourishing diet is essential for the health and development of both the mother and the growing foetus. Optimal nutrients play a vital role as the foundational building blocks for the baby’s organs, bones and overall growth.  

At the same time, these nutrients support the mother’s changing body and help meet her energy requirements. 

You can read more about the specific dietary needs of a pregnant woman in this article here. 

Should pregnant women eat cheese?

Incorporating cheese into the diet of a pregnant woman can be a nutritious choice, providing a wealth of essential nutrients crucial for both maternal and foetal well-being. 

Cheese is celebrated for its calcium content, vital for the development of the baby’s bones and teeth. Furthermore, it delivers high-quality protein, supporting the growth of the placenta and the baby’s tissues. 

Certain cheeses containing vitamin D enhance calcium absorption, promoting skeletal health. Additionally, cheese contributes to a well-rounded diet by supplying key nutrients such as phosphorus, B vitamins and zinc. 

These nutritional advantages render cheese a convenient and versatile option for pregnant women, catering to their evolving nutritional needs and ensuring a diverse array of essential elements for a healthy pregnancy. 

Can pregnant women eat all types of cheese?

Pregnant women are generally advised to exercise caution regarding specific types of cheeses. This is because some varieties carry a higher risk due to potential contamination with harmful bacteria like Listeria.

Soft cheeses with high moisture content such as Brie and Camembert may post an increased risk. And the same applies for blue cheeses which have a lower acidity like Stilton, Gorgonzola and Roquefort.

Additionally, unaged cheeses like Feta, Halloumi and Mozzarella are not recommended if made with unpasteurised milk, as they are also at a higher risk of contamination.

To ensure the safety of cheese consumption during pregnancy, it’s essential for expectant mothers to check labels for pasteurisation information, choose varieties with lower moisture content and practice good food hygiene.

What type of cheese of Comté?

Comté is a traditional French cheese that falls into the category of semi-hard, pressed cooked cheeses. It originates from the Jura region in eastern France and is known for its distinctive flavour profile. The latter can vary depending on factors such as the season, the cow’s diet and the duration of ageing.

Comté is typically aged for several months to a few years, resulting in a range of flavours from mild and nutty in younger cheeses to more complex and intense in older ones. It has a firm texture, a pale-yellow colour and is often used in various culinary applications.

Is Comté made with raw or pasteurised milk?

Comté cheese is traditionally made with raw, unpasteurised cow’s milk. The use of raw milk in making Comté cheese plays a crucial role in shaping its distinctive character.

Raw milk, straight from the cow, is rich in natural enzymes, beneficial bacteria and complex flavour compounds that contribute to the complexity and depth of Comté’s taste. You can read more about the importance of raw milk cheese in our blog post here.

While the use of raw milk brings richness and complexity to Comté, it’s essential to acknowledge that strict quality and safety standards are in place to ensure that the cheese is produced in a manner that minimises health risks associated with raw milk consumption.

The production process is carefully monitored to meet regulatory requirements, allowing enthusiasts to enjoy the unique qualities of Comté while maintaining a commitment to safety and quality.

Can pregnant women eat Comté?

Comté is generally considered safe for consumption during pregnancy according to health authorities worldwide. This is attributed to its extended ageing period and low moisture content. 

Unlike unaged raw milk cheeses, Comté undergoes a meticulous production process that includes a lengthy maturation period, which helps reduce the risk of harmful bacteria. Additionally, its lower moisture content further contributes to its safety profile. 

Given these characteristics, health experts often regard Comté as a safe option for pregnant women compared to certain other raw milk cheeses. Nevertheless, individual circumstances may vary, and it’s always advisable for expectant mothers to consult with healthcare professionals for personalised guidance. 

Nutritional benefits of Comté

Comté not only tantalises the taste buds with its rich and complex flavour but also boasts several nutritional benefits. Here are some key elements that make Comté a noteworthy addition to your culinary repertoire:

Calcium content (993 mg)

Comté is a robust source of calcium, a mineral crucial for the development and maintenance of strong bones and teeth. This is particularly beneficial during pregnancy and for individuals looking to support bone health throughout their lives.

Protein powerhouse (25 g)

Packed with high-quality protein, Comté contributes to muscle development and repair. The protein content is not only beneficial for overall health but can be especially valuable during periods of growth, such as childhood and pregnancy.

Vitamin richness

Moreover, Comté contains essential vitamins, including B vitamins such as B12, which play a vital role in energy metabolism and neurological function. These vitamins contribute to overall well-being and support various bodily functions.

Phosphorus for bone health

The phosphorus content in Comté complements its calcium, further promoting bone health. Phosphorus is a key component in the formation and maintenance of bone structure.

Zinc boost

Additionally, Comté provides a source of zinc, an essential mineral involved in immune function, wound healing and DNA synthesis. Integrating zinc-rich foods into your diet, like Comté, can contribute to overall immune system support.

Rich in good fats (36 g total fat)

Comté contains healthy fats, including conjugated linoleic acid (CLA), which has been associated with potential health benefits, including anti-inflammatory and antioxidant properties.

Low lactose content (0 g)

Compared to fresh and unaged cheeses, Comté, due to its ageing process, has lower lactose levels. This makes it a more tolerable option for individuals who may be sensitive to lactose. 

While Comté is undoubtedly a flavourful indulgence, it’s essential to enjoy it in moderation as part of a well-rounded and varied diet. As with any food, individual dietary needs and health considerations should guide its inclusion in your daily meals. 

You can find our comprehensive assessment of the nutrition profile of Comté in this post here. 

Pregnancy-friendly recipes using Comté cheese

Since pregnant women can safely eat Comté, it is no surprise that they can also use it in cooking. Here are three pregnancy-friendly recipes using Comté that are not only delicious but also packed with essential nutrients for expectant mothers.

Pregnancy-Friendly Quiche Lorraine with Comté

Craft a delightful Quiche Lorraine by incorporating Comté into this classic dish. This savoury quiche, safe and satisfying during pregnancy, includes a buttery crust filled with a luscious mixture of whisked eggs, Comté cheese and a delicious combination of ingredients.

Choose lean bacon or turkey bacon for that quintessential Quiche Lorraine flavour without compromising on health. Enhance it further with sautéed spinach for an extra nutrient boost.

The result is a creamy, flavourful quiche that not only satisfies cravings but also provides essential nutrients for both you and your growing baby. Enjoy this comforting dish as a hearty breakfast or a light dinner during your pregnancy journey.

Avocado and Comté Salad with Honey-Lime Dressing

Craft a refreshing salad by combining creamy avocado slices with cubed Comté, fresh spinach and roasted pecans. Drizzle with a zesty honey-lime dressing to create a vibrant and satisfying salad that’s bursting with flavour.

Comté and Vegetable Frittata

Whisk together eggs and fold in sautéed spinach for a nutrient boost. Add vibrant capsicums (bell peppers) for a pop of colour and sweet flavour. Toss in halved cherry tomatoes to bring a burst of freshness to each bite. Sprinkle generous amounts of Comté cheese over the top for a creamy and savoury finish.

Conclusion

As we conclude this exploration into the safety Comté during pregnancy, it’s evident that this exquisite French cheese can indeed be part of a wholesome and satisfying diet for expectant mothers.

Comté, with its unique flavour profile and rich nutritional benefits, offers a safe and delightful option when consumed mindfully.

The careful production processes, notably the extended ageing period and low moisture content, contribute to the safety of Comté during pregnancy. Health authorities worldwide generally consider it a favourable choice, adding a touch of indulgence to a balanced and diverse menu.

Whether enjoyed in a delicious frittata, as a creamy addition to salads, or incorporated into a pregnancy-friendly Quiche Lorraine, Comté proves to be a versatile and delicious companion on the journey to motherhood.

So, savour the richness of Comté in moderation, relish its nuanced flavours and let it be a delightful part of your culinary repertoire as you embrace the joys of pregnancy.

References

Safety in Pregnancy

All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor.   

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA 

Nutritional content

The nutritional content of cheese in our table comes from the USDA Food Data Central Repository and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages.   

Fat

Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.   

Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.   

Protein

Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing.   

Sabine Lefèvre

Sabine is the creative force behind Cheese Scientist. She is a sustainable living advocate, a climate change protestor and is pro-choice. And, most relevantly, she is also a lactose intolerant cheese lover.

The post Can You Eat Comté Cheese During Pregnancy? (FDA/FSANZ) appeared first on Cheese Scientist.