Comté is a French cheese made from cow's milk. It is the production of protected designation of origin. Through the EU-SINO pilot project of mutual recognition of geographical indication products, China has implemented the geographical indications products protection for Comté since May 2011.

Comté is mainly produced in the Franche- Comté traditional province of northeastern France, where the production of large-size cheese has a long history. Since the Eleventh century, farmers in the region have concentrated milk produced by their cattle to local cheese processing cooperatives for the production of Comté.

Comtéuses whole-fat fresh milk of local dairy breeds（Montbeliarde or Pie Rouge de I'Est）, which are fed with local forage. It is featured cylindrical or drum-shaped, each between 50 to 70 cm in diameter, and around 8 to 13 cm in height, not less than 45% fat content and rich in phosphorus, calcium, potassium and protein.

Traditional special production methods of Comté include heating, pressing and polishing. After adding chymosin to form a clot, the clot is heated to 53℃ for at least 30 minutes. Then the cheese is pressed, salted or salted in brine. Fermentation maturity takes at least 120 days, during which cheese is regularly rolled and polished. (Courtesy of the IP Protection Department of CNIPA)