The product

Comte' AOC Cyclamen Rouge

Comté aged by Marcel Petite for 6 months
Country of origin:
Type of Milk:
Raw Cow's milk
36 kg approx
Minimum order:
More Information
Raw material 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 Sweet with notes of toasted fruit and grass
Maturing At least 6 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, this is the reason why the producers congregate in cooperatives. 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 selection of Comté produced at 1000 meters of elevation inside a fort made of stones and aged for 6 months
Suggestions Perfect to fill a baguette or as aperitif. We suggest to taste it even in salad, with fruits or melted in the fondue
More Information
Ingredients Raw MILK, salt, rennet, lactic ferments
Allergens 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 +6°C
Storage Conditions (packaged products) Keep refrigerated below +4°C
Instructions for use Please remove crust before consumption
Paese di origine ingrediente principale 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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