One of the rarest cheeses, Comté can be enjoyed at all stages of a meal, from the aperitif to the cheese plate. In particular, it is suitable for many culinary preparations. Its melting and glazing qualities allow it to be easily applied to any gratin dish.
The milk used in making Vachelin was transformed into cheese during the Middle Ages, fitting the needs of an entire family during a long period of cold weather. Due to the product's longevity and its continual improvement, it became exportable outside of its region and thus more likely to procure new resources. Farmers helped one another to produce milk for those large wheels.