My Account

Comté Gourmandise


Comté Gourmandise is aged 8-10 months for a dense texture and mildly fruity flavor - not as complex as the other Marcel Petite cheeses, but we find it perfect for sandwiches and fondue. 

Subtotal -
Shipping Details

To keep this perishable product at its best, expedited shipping is required

Details Arrow down


Our work with Marcel Petite has introduced us to many wonderful cheeses, and this younger Comté is one of our favorites.  Marcel Petite uses two aging facilities - one in the old munitions fort called Fort Saint Antoine and the other in Les Granges.  Each location offers a specific aging environment best suited to the cheeses that are hand selected by Claude - the master taster (chef du cave).

Comté Gourmandise is aged 8-10 months for a dense texture and mildly fruity flavor - not as complex as the other Marcel Petite cheeses, but we find it perfect for sandwiches and fondue.

For more information on Marcel Petite and his wonderful Comté, please visit our travelogue to the Jura.

More Information Arrow down
Region Franche-Comté
Country of Origin France
Producer Marcel Petite
Type of Milk Cow
Flavor Profile Medium
Rennet Type Animal
About The Producer Arrow down

Marcel Petite

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 Gruyère known as Comté. 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 Philipe and Claude, we are able to bring in wheels of Comté from the fruitières that we have found to suit the palate of our customers.

Care & Use Arrow down

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).


Reviews Arrow down

Add your review Comté Gourmandise

Your Rating
Please select one of each of the ratings above.