The product
Comte' AOP Fort St Antoine
Rare selection of Comté aged for at least 30 months
Code:
46749
Country of origin:
France
Type of Milk:
Raw Cow's milk
Weight:
36 kg approx
Minimum order:
1/16
| Description | Raw cow's milk |
|---|---|
| Appearance | The rind is fresh and humid, ocher yellow and grey in colour; the paste is compact, ivory white, with sparse eyes and it melts in the mouth |
| Taste | The taste is sweet with notes of toasted and exotic fruits, slightly herbaceous |
| Maturing | At least 30 months |
| Curiosity | Comté is a big size cheese with hard paste. It was born as a solution for the preservation of the milk, which was plentiful during the summer but scarce during the long winter. To produce a wheel of Comté are needed 500 liters of milk. Marcel Petite gathers 36 producers of Comté in his fort. Every 3 months takes place a tasting session in order to identify which wheels should continue the aging and which ones should be shipped to the sale |
| Our selection | A rare selection of Comté produced exclusively during the mountain pasture at 1000 meters of elevation and aged for at least 3 years |
| Suggestions | A rare cheese, we suggest to taste it alone |
| Ingredients | Raw MILK, salt, rennet, lactic ferments |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Other allergens | Eggs and products thereof |
| Weight | 36 kg approx |
| Packaging | Whole wheels unpacked, fractions packaged in thermoshrinking film |
| Storage Conditions (unpacked products) | Keep refrigerated below +4°C |
| Storage Conditions (packaged products) | Keep refrigerated below +4°C |
| Instructions for use | Please remove crust before consumption. Sell fractionated. |
| Country of origin of the primary ingredient | France |
| Nutrition Declaration | Energy: 1714 kJ / 413 kcal Fat: 34 g of which saturates: 22 g Carbohydrate: 0,5 g of which sugars: 0 g Protein: 27 g Salt: 0,69 g Typical value per 100 g |
The producer
Marcel Petite - Jura - France
Why we chose them
The Comte Marcel Petite is considered by the French one of the most representative images of the Jura Department and the character of its people.
Refiners for five generations, the Petite family has developed a special method for curing Comtè. In 1966 Marcel Petite acquired a stronghold at
1000 meters above sea level, Fort Saint Antoine, used during World War II as a munitions depot, with the feeling that it would be an ideal
environment for the Comtè aging. It was a brilliant intuition: in the underground stone structure with arched roof is in fact characterized by
temperature and humidity conditions ideal for aging. Today Marcel Petit collects Comtè of 36 manufacturers, to a matured for around 45 days. All of
the cheese is brought to the Fort where it remains for a period defined from time to time. Every three months each batch is examined during a tasting
session: the forms that meet the sensitivity requirements, the persistence of flavor and intensity continue refining, other forms are instead transferred
to other cells and held for sale.
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