Marcel Petite Comté - 24 months
Marcel Petite, Franche-Comté, France
Comté is a hard cow's milk cheese made in the Franche-Comté region of Eastern France, predominantly from the Montbeliard breed of cow, with a small percentage from French Simmental. Matured by master affineur, Marcel Petite, at Forte Saint Antoine, this Comté is the absolute best there is. Aged for 24 months, the cheese develops a full rich flavour and firmer texture, which is studded with crunchy protein crystals.
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- Description
Made with unpasteurised milk and animal rennet in small dairies called "fruitiers". Each morning the milk arrives and is pumped into large copper-lined vats. A whey starter then is added (the whey is from the previous day’s make incubated overnight). When full, the vat is stirred and the temperature increased to between 31° and 33°C. The milk is held at this temperature for a period of ‘ripening’ lasting 30-45 minutes. After this a second whey starter is added along with the rennet. The resulting curds are then "cooked" to a temperature of 55°C, transferred to moulds, pressed and salted.
The cheeses are then matured by the fruitiers for 2-4 weeks, before being selected by Marcel Petite to continue ageing in the damp underground cellars of Fort Saint Antoine for 24 months.
Shipping & Returns
Shipping options
Local delivery is available within 40km of Paddington. Variable rates apply.
Refrigerated delivery is available to a range of areas within NSW, ACT, Victoria and Queensland. Click here to see if your area is serviced.
How will my order arrive?
Temperature-sensitive orders will be sent with insulation and ice bricks to ensure they arrive in good condition.
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