Comté is made in our valley, so readers might be interested in a little background info. It can only use the Comté name if it is produced from cows who graze in meadows in our area and while they are indoors during the snow season they get 100% local meadow hay (we won't mention the pears and apples adventurous cows have been known to pick from my neighbour's trees!). In a good year every field is mown three times to provide adequate hay stocks, and no field is too small. In a long winter this can be a worry for the farmers. Our local cows' milk goes to the Fromagerie up the valley where Comté and Bleu de Gex are made. Comté is our staple cheese here, used for fondue savoyarde, dauphinoise, gratin, unlimited options. It can be matured for years, I buy both young and mature - after 18 months you get that "cheddar" tang at the back of your tongue. Incidentally, a mature bleu de Gex is a very good substitute for a Stilton as it lacks the salty taste of other blue cheeses.
We are very lucky here, we have a goat farm up the road as well, and the fresh goats cheese is gorgeous, nothing like the dry version with the white flora around it, although you can buy that, too, for cooking.
Tomme de Savoie or de Jura is a more delicate flavour, and don't forget Morbier with its distinctive stripe of blue up the middle (but don't buy too much, it tastes best when very fresh).
I'm so lucky to live here as I've always been a cheese addict!