• Marcel Petite Comté 24 months

Marcel Petite, Franche-Comté, France

Marcel Petite Comté - 24 months

$11.00
$11.00
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.
Size

Beautifully packaged and delivered across Sydney Metro.

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.  

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