Description
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 which is best suited to cheeses that are hand selected by Claude - the master taster (chef du cave).
Trois Sapins is a brown label Comté, which means that it is not selected for substantial aging and is intended to be a simple cheese, eaten when young. Aged about 3 - 6 months by the time it arrives at our door, this is a pliant Comté with grassy flavors with hints of walnuts. Trois Sapins is our preferred base for the Formaggio Kitchen Fondue.
More Information
- Country of Manufacture
- France
- City or Village
- Pontarlier
- Country of Origin
- France
- Flavor Profile
- Medium
- Milk Treatment
- Unpasteurized
- Product Region
- Franche-Comté
- Rennet Type
- Animal
- Type of Milk
- Cow
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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