comte' grand cru
Other-worldly! And the only place in the world of USA you can get this icon, is at FK. Only alternative is fly to France. No one, but no one, does comte' in US like FK.
Comté Grand Cru (Raw Aged Cow's Milk Cheese)
Fromagerie Marcel Petite
$22.95 - $44.95
Why We Love It
This cheese is a few months younger than the Extra Grand Cru, but still has an exceptionally dense flavor with notes of grilled fruit, nuts and caramel. We get these wheels once or twice a year, and they always sell out very quickly. Learn more
Our long-standing relationship with affineur Marcel Petite allows us to import wheels of Comté Grand Cru that are aged for 24-30 months. There is only a limited amount of wheels that are alloted to be aged for this duration. Our second to oldest age of Comté (after Comté Extra Grand Cru), this is rich, roasty, and nutty in flavor with notes of chocolate and coffee. Texture-wise, you'll find delightful crunchy tyrosine crystals that have developed in the paste.
INGREDIENTS: Raw Cow's Milk, Starter (Milk), Salt, Animal Rennet
- Country of Origin
- France
- Region
- Franche-Comté
- Type of Milk
- Cow
- Milk Treatment
- Raw
- Rennet
- Animal
- Gluten Free?
- Yes
- Cheese Style
- Alpine
- Allergens
- Milk
Fromagerie Marcel Petite
How much cheese should I buy?
We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.
How should I serve my cheese?
You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.
Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.
Can I eat the rind?
Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.
What do I do about the mold on my cheese?
Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.
How do I store my cheese?
Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.
How do I wrap my cheese?
Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).
Enjoy!
Description
Our long-standing relationship with affineur Marcel Petite allows us to import wheels of Comté Grand Cru that are aged for 24-30 months. There is only a limited amount of wheels that are alloted to be aged for this duration. Our second to oldest age of Comté (after Comté Extra Grand Cru), this is rich, roasty, and nutty in flavor with notes of chocolate and coffee. Texture-wise, you'll find delightful crunchy tyrosine crystals that have developed in the paste.
INGREDIENTS: Raw Cow's Milk, Starter (Milk), Salt, Animal Rennet
More Information
- Country of Origin
- France
- Region
- Franche-Comté
- Type of Milk
- Cow
- Milk Treatment
- Raw
- Rennet
- Animal
- Gluten Free?
- Yes
- Cheese Style
- Alpine
- Allergens
- Milk
Fromagerie Marcel Petite
Caring for Your Cheese
How much cheese should I buy?
We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.
How should I serve my cheese?
You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.
Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.
Can I eat the rind?
Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.
What do I do about the mold on my cheese?
Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.
How do I store my cheese?
Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.
How do I wrap my cheese?
Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).
Enjoy!
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comte' grand cru
Other-worldly! And the only place in the world of USA you can get this icon, is at FK. Only alternative is fly to France. No one, but no one, does comte' in US like FK.
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