Marcel Petite Comté: A Cheese with That Something Extra
Ah, Comte. A classic cheese, like Parimigano-Reggiano, that still remains popular today. So, what is it that keeps consumers coming back for more? Formaggio Kitchen's Sarah Spira journeyed to France to find out.
Walking through aisle after aisle of cheese, I was struck by the sheer number of wheels we were seeing, not to mention the way that we were navigated – with ease – through this maze of a fort. When we paused to taste a wheel, Claude masterfully tapped each with the back of a cheese iron, listening and feeling for cracks. He used all of his senses to evaluate the wheels. Each time, I held my breath, aware of his awareness, and worried if I sneezed or breathed to loud he would be disrupted.
Photo by Sarah Spira