All cheesemongers on our counters hear a tremendous amount about Fort Saint Antoine where Marcel Petite ages their finest wheels – it is a storied and highly respected place for us – where Philippe Goux, General Manager, and Claude Querry, Chef de Cave, bring wheels of this extraordinary mountain cheese to its full potential. Here are a few photos from my first visit – a very special experience for me as a cheesemonger and cheese lover. (please click on one of the photos to open the slideshow)
The primary goal of our trip to Jasper Hill was to taste Cabot Clothbound Cheddar and select the wheels we thought would best suit our customers. This led us to taste over ten batches ranging from seven to eleven months old.
I was lucky enough to be one of the four-member team for our shops that recently went to Paris to attend the Salon du Fromage and the Salon de l’Agriculture.
I recently had the opportunity to visit the Extremadura region of Spain to attend a food festival and to visit with one of our longtime cheesemaking friends.
Landing in Geneva, our first day began auspiciously with 65°F blue skies and a new convertible (our reserved sedan was unavailable) to drive us west into the Jura.
What makes Comté so incredibly special? And, why is it a cheese I find myself drawn to time and again, lured in as if it had cast a spell on me?