Marcel Petit Organic Comté

Comté is a raw milk hard cheese from the Gruyères family. The production area is characterized by lush green hills, wooded peaks and the deep gorges of the Jura Massif. 

In 1952, Comté received the AOC (now AOP) designation of origin (Appelation d´Origine Contrôlée / Protégée).
To obtain this protection, the following requirements must be met.
1. Origin: Only parts of the departments of Doubs, Jura, Haut-Saône and certain municipalities of the departments of Ain, Belfort, Saône et Loire and Vosges are authorized.
2. Dairy cattle: The milk may only be used from cattle of the Montbélliard breed and the Pie Rouge de l´Est breed.
3. Feeding: In spring and summer, the dairy cows feed exclusively on plants from the Jura meadows and in winter on hay from the region of origin
4. Production process: The cheese is made exclusively from whole, raw cow's milk with the addition of rennet; the curd is heated to a temperature of 53°C for at least 30 minutes, then pressed, dry-salted or placed in brine.
5. Maturation: The cheese must mature for at least 120 days. During this time, it is regularly turned and rubbed.

Like his father and grandfather, Marcel Petite began his career making Gruyère. With his exceptional talent for cheese refining, he soon realized that a slow maturation process would enhance the qualities of an excellent Comté even more.

Importer:

Vallée Verte Handelsgesellschaft f. Naturprodukte mbH, Freiburger Straße 2a, 77694 Kehl

Organic control body number:

DE-ÖKO-003