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Coeur De Neufchatel AOP 200g
1 × €5.80
Coeur De Neufchatel AOP 200g Subtotal: €5.80
Comte Symphony 16-24 month 180g
About This Cheese
Our most mature Comté by Marcel Petite, Comte Symphony has complex flavour with notes of hazelnut, caramelized onion, rich scalded milk and a smooth, firm texture.
TypeHard
Rennettraditional
RegionFranche Comté, France
ProducerMarcel Petite
Milkraw cow
Rindwashed
€7.90
Story
The production of Comté dates back almost a thousand years and is based around the plateaus of the high Alpine Jura mountains and the rich grazing pastures they provide. The landscape is home to a unique blend of grasses and flora for the Montbeliarde cows to graze upon producing outstanding milk for cheesemaking. Comte wheels are usually around 40 kg each and their size greatly contributes to their ability to age well in the large caves traditionally used by cheesemakers hundreds of years ago, but still in use today at Marcel Petite Le Forte Saint Antoine.
The protection by the French State of Comté cheese has had multi-layered benefits for the farmers, cheese producers and affineurs in the production zone as well as for French agriculture and culture and the wider cheesemaking world. The regulations have not only protected high-quality cheese but have guaranteed a sustainable income for over 2,500 family farms stipulating that Comté farms only farm traditional breeds of cattle on ample free grazing and without the use of GMO feed has protected the landscape and environment of the Jura region.
Producer
Comté is always one of our most popular cheeses and all our Comté comes from the most celebrated affineurs in Franche-Comté, Marcel Petite. This company has been making cheese in the region since the 1840s, and ageing other farmer’s cheeses since 1932. We generally sell two Comtés, both of which are aged in the renowned Fort Saint Antoine in Franche-Comté, some 1,100 metres above sea level. Originally constructed for military purposes in the 1870s, Marcel Petite have been ageing cheese here since 1965. The solid stone walls and cool mountain air of the Fort Sainte Antoine make it an ideal place in which to age these enormous cheeses.
Goes Well With
FAQs
A
Cheese should be unpacked and stored in a cool place, ideally around 5 degrees. Take out about an hour before serving, and allow to come to room temperature. Leaving cheese come up to room temperature (“to chambre”) allows it to develop a fuller, more aromatic flavour. Beware temperatures that are too warm (hot kitchen) and try and let the cheese come up to temperature in a relatively cool place like a cool pantry. Harder cheeses can need a little more time than softer ones.
A
Cheeses like cheddars that have more open texture pastes where the curd is not heavily compacted during the cheesemaking process can have occasional blue veining. Though this blueing is caused by unintentional rouge pencillium genus mould that has found its way into the cheese, it is often sought after for its contributing flavour.
A
Frequently, cheeses that start to grow mould while aging, in storage, or during transit can be salvaged and are safe to consume. In the case of blue/white mould that has begun to form, it can be scraped off with regular dinner knife or back of chef knife, and bloomy rind cheeses often begin to re-rind themselves on the cut surface which can just be cut off or eaten.
Spoiled cheese has some key indicators – if you get an ammonia/sour smell or taste then it goes in the bin.
Fresh, high moisture, young cheeses (think mozzarella/ricotta/mascarpone/cream cheese) that have mould growing should be discarded immediately.
Moulds that show up with black or reddish hue should be discarded.
Our primary aim is to provide delicious, quality, safe cheeses to our Sheridans customers however cheese is a living thing with an agenda of its own. If you believe your cheese (or other food item) has spoiled, please contact us immediate at online@sheridanscheesemongers.com for a replacement or refund.
Nutritional Information
Ingredients: raw Cow’s milk (98.5%), salt (<1%),
lactic ferments (<0.5%), rennet (<0.5%)
Allergens listed in bold
Nutritional values per 100g
Energy: 1774kJ/428kCal
Fat: 35 g
of which saturates: 23 g
Carbohydrate: 1.2 g
of which sugars: 0 g
Proteins: 27 g
Salt: 0.81 g
