Description
Comté Extra Grand Cru, aged to perfection at 36 months, is the oldest Comté we are able to import. We only import this cheese during the holiday season, and a limited number of wheels at that. Once we sell through those wheels, you won't be able to get it until the following year!
This cheese is a behemoth of flavor. 100% of milk used to produce this cheese comes from native Montbeliard cows whose milk is ideal for cheese making due to its high protein and butterfat content. The affineur we work with, Marcel Petite, carefully selects a few certain wheels to be aged with extreme care at their Fort Saint Antoine facility for over 3 years. The result is a cheese with rich, intense flavors and a very defined tyrosine crystal structure. The texture is beautifully fudgy and crunchy, with almost coffee-like flavors and notes of roasted hazelnuts and chocolate.
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.
INGREDIENTS: Raw cow's milk, salt, ferments, rennet.
More Information
- Country of Origin
- France
- Region
- Jura
- Type of Milk
- Cow
- Milk Treatment
- Raw
- Rennet
- Animal
- Gluten Free?
- Yes
- Cheese Style
- Alpine
- Allergens
- Milk
Fromagerie Marcel Petite
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).
Enjoy!
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