Made from unpasteurised milk, this hard cooked raw milk cheese is sourced from the Franche-Comté region on the border of France & Switzerland. Affineur Marcel Petite selects cheese from the best fruitieres in the area for maturation in the Fort St Antoine, an old French military fort that has been converted to an affinage facility due to its ideal climate of cool humidity.
Fruitieres are collective dairies owned by the local farmers who pool their milk in order to make the huge 36kg wheels of cheese. In accordance with PDO regulations, Comté must made with the milk of Montbéliarde or Simmental cows who enjoy a grass based diet. The curds are heated in traditional copper vats, which gives the cheese its smooth texture and slight caramel notes. Each cheese is graded for flavour profile, aroma and texture, rather than age alone.
La Couronne Comté has been chosen for it’s fruity aroma, rich dense paste and savoury notes.