Comté Extra Grand Cru Raw French cow Milk Cheese
After WWII, Marcel Petite bought an unused munitions fort from the French Government because he felt that it would be an ideal environment for aging his 70lb wheels of French Gruyère, known as Comté. And it is. Our first tastes of the Comté in the humid, medieval, cavernous fort brought forth such refined, delicate, and long lasting flavors that we were hooked. After much trust-building with Philippe and Claude, we are able to import the wheels of Comté that we have found to suit the palate of our customers.
Every year we are given an allocation for the rare 36 month old Comté, which we call the Extra Grand Cru. This cheese has an exceptionally dense flavor with notes of grilled fruit, nuts and caramel. For more information on Marcel Petite and his wonderful Comté, please visit our travelogue to the Jura.
|Country of Origin||France|
|Type of Milk||Cow|
After WWII, Marcel Petite bought an unused munitions fort from the French Government because he felt that it would be the best environment for aging the 70lb wheels of French GruyÃ¨re known as ComtÃ©. Our first tastes of the ComtÃ© in the humid, medieval, cavernous fort brought forth such refined, delicate, and long lasting flavors that we were hooked. After much trust-building with Philipe and Claude, we are able to bring in wheels of ComtÃ© from the fruitiÃ¨res that we have found to suit the palate of our customers.
Serving and Caring for your cheese
Caring for Your Cheese
How much cheese should I buy?
We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.
How should I serve my cheese?
You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.
Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.
Can I eat the rind?
Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.
What do I do about the mold on my cheese?
Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.
How do I store my cheese?
Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.
How do I wrap my cheese?
Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).