Comté Marcel Petite Réserve 15 months PDO
Comté is a cheese made from unpasteurised cow's milk from the Franche-Comté traditional province of eastern France bordering Switzerland and sharing much of its cuisine. Comté has the highest production, and most popular, of all French AOC cheese by a significant margin selling about twice as much as its nearest rival Roquefort and is classified as a Swiss-type or Alpine cheese.
It is a cooked pressed Gruyère style cheese which in fact used to be referred to as Gruyère de Comté. Individual wheels vary hugely in taste though they tend to be more caramelly, nutty and slightly less salty than Gruyère, but less fruity than Beaufort though there will obviously be differences between winter and summer productions – summer being fuller-flavoured than winter ones.
After WWII, Marcel Petite bought an unused munitions fort, called Fort Saint Antoine, from the French Government feeling it would be the best environment for aging the wheels of Comté. In the 70s he became interested in organic agriculture signifying a means of maintaining small cheese dairies and their age-old respect for nature. The Comté produced today is exceptional in its quality, but also stands as a symbol of the commitment to preserving the practices and health of the Jura.
Comté Petite Reserve, is made from raw cow’s milk and is aged for at least 15 months to form a firm dense paste that has a dense, smooth texture with occasional grains and a rich, long-lasting nutty flavour. Aromas very from sweet, caramel characteristics to more savoury and vegetal.
Serving and Cooking Suggestions
- paired with Champagne, a dry(ish) Sherry or an Arbois’ which is a fantastic match
- great in a baguette, goes well with a hint of jar beer mustard
- after dinner with nuts or dried fruit or husk cherries
Ingredients: raw cow milk, salt, starter culture, rennet
Allergens: milk protein
Average Wheel Weight: 40.0kg