Compte Cheese – Cut in Store. Net Minimum Weight per portion is 100g. For larger quantities please select in multiples of 100g.
This hard, unpasteurised cows’ milk cheese starts its journey at any one of the 36 Fruitiere’s (cheese dairies) that Marcel Petite works with in maturing one of Frances most famous cheeses. Only the best wheels are carefully selected for this range using four key criteria: Delicacy, subtlety, intensity and depth of flavor.
The wheels are then taken to the cellars of the Fort St Antoine where the fort’s structure of cut and vaulted stone, covered with a thick layer of soil, provides ideal conditions for “Affinage Lent” (Slow Maturing). Petite realized that his Comtés should be aged in their natural environment, near the mountain cheese dairies where they are made. The maturing of the Comté in these conditions results in an intensely flavoured cheese with a light fruitiness about it that makes it so popular.
This particular cheese is matured for between 18 and 24 months and develops an earthy nutty “symphonie” of flavours throughout the extra months it spends at the fort.
In order for the cheese to be classed as Comte it is given a grading, and that grading is given a different colour band. If the cheese scores over 14 points it’s awarded a green band, which represents the excellent quality. If graded between 12 – 14 points, a brown band is awarded. Less than 12 points the cheese is excluded from carrying the official label. The Marcel Petite (St Antoine Extra Mature) is matured for at least 18 Months.