The story of Comté is one of a people deeply attached to their centuries-old heritage of cheesemaking and to their remarkable land in the Jura Mountains. For five generations, the Petite family refined their particular method of aging and caring for Comté.
Interdependent farmers, cheese makers, and affineurs do their utmost every day to carry on the values of this cheese and bring it from the mountains to your table: a traditional production model based on lifelong exchanges, respect, and trust.
Comté Reserve is matured for 18 months minimum in the Fort Saint Antoine, a defunct military fort in a forest of Haut Doubs, at 3,600 feet altitude: the perfect place to aged Comté in its natural environment, near the mountain cheese dairies where it’s made. The cheeses are regularly turned, brushed and rubbed, to develop the richness and sweetness so characterisitc of this great cheese. Extra maturity brings a phenomenal depth and length of flavour along with a satisfying, crystalline texture.
Artisanal cheese made from unpasteurized cow’s milk.