Marcel Petite
In the mountains of the French Jura lie the ripening cellars of Marcel Petite. For generations, the Petite family has been known for its craftsmanship in ripening Comté, the famous mountain cheese from eastern France. What makes the company unique is that it does not produce the cheese itself, but focuses entirely on overseeing the ripening process.
How it started
The history begins in 1932, when Marcel Petite took over a small cheese refinery. As the son and grandson of cheesemakers, he grew up among the cheeses, but he wanted to look beyond the traditional methods of his time. With a progressive vision of quality and slow ripening, he developed his own philosophy that still forms the basis of the family business today.
The pioneer behind Comté
The major breakthrough came in 1966. During a visit to an abandoned military fort at an altitude of 1.100 meters, Marcel Petite saw something that others overlooked. Fort Saint-Antoine, with its thick stone walls, constant temperature, and natural humidity, proved to be the perfect place to allow Comté to ripen slowly. The former fort was converted into an aging cellar and grew into what is known today as the 'Cathedral of Comté'.
Marcel Petite still works closely with dozens of small fruitières, the traditional cooperative cheese dairies of the Jura. The young Comté cheeses are selected and then aged for months, sometimes even several years, in the cellars of the fort. By regularly turning, caring for, and assessing the cheeses, they are given ample time to develop their complex aromas.
A different approach
While many producers strive for a uniform taste, Marcel Petite opts for the exact opposite. Every cheese is allowed to retain the character of its origin. The climate, the seasons, the mountain pastures, and the craftsmanship of the affiliated farmers together determine the unique profile of every batch of Comté. This attention to authenticity has earned Marcel Petite a worldwide reputation as one of the most respected affineurs in France.
Today, the philosophy of Marcel Petite is still continued by the family and its employees. With respect for nature, tradition, and patience, they prove that exceptional cheese is not created by haste, but by time. Every Comté that leaves the cellars of Fort Saint-Antoine carries the story of the Jura, its farmers, and a family that has strived for perfection for nearly a century.
