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.
As its name already suggests, the Comté Saint Antoine, arguably the most famous Comté, is ripened for 16 to 24 months in the Saint Antoine Fortress close to Pontarlier at an altitude of 1000 metres. This is certainly the best cheese in its category, and the rich aromas that develop during the maturing process are absolutely unique. Its characteristics make this Comté a rare speciality in the true sense of the word.
Artisanal cheese made from unpasteurized cow’s milk.