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Chef Lippe - Comté Fort Saint- Antoine
After WWII, Marcel Petite bought an unused munitions fort from the French Government because he felt that the humid, medieval, cavernous environment of the fort would be an ideal environment for aging his 70lb wheels of French Comté. This cheese is from the high altitude Jura region in southeastern France. The Montbéliard cows graze on meadows teeming with wild dandelion. It sports refined, delicate, and long-lasting flavors. Our Comté Fort Saint-Antoine is aged longer than the average for 14 to 24 months for a dense, creamy texture and fruity flavor.