Comte, if Gruyere is the poster child cheese of Switzerland, Comte is like the lesser known version of that cheese from France. I was mentioning with the Gruyere the rind was kind of sanitized. This looks a little more like a rind. There's some surface mold, it's a little bit harder and sharper edge. These are cheeses that are, they're called natural rinded cheeses. They are aged in open air, temperature and humidity-controlled rooms, and the rind develops naturally. It's okay. It's pretty mild. A good age Comte at a specialty shop is probably gonna be at least twice as expensive as what you would spend at Trader Joe's. I don't think this is gonna give you the flavor experience that you want. So ultimately, if you wanna branch out and try this, I think a specialty shop is worth the extra spend.