Murray's
pronounced "Com-Tay"
| This report analyzes Murray’s Comté cheese aged by Marcel Petite, highlighting its strict PDO origins in the Jura Massif with Montbéliarde cow milk. The cheese's flavor and texture result from controlled biochemistry, traditional fruitière dairy cooperatives, and Marcel Petite’s slow maturing at Fort Saint-Antoine. Aging varies from 6 to 30+ months, producing profiles from creamy and fruity (“Mélodie”) to complex, umami-rich (“Sagesse”) with tyrosine crystals. Seasonality influences milk composition, affecting flavor and color. Proper storage and serving optimize sensory experience. Pairings with Jura wines, cider, and nuts amplify its nuanced aromas, showcasing terroir, microbiology, and artisanal craftsmanship. | |
| Country | France |
| Milk | Cow |
| Rennet | Animal |
| Heat Treatment | Raw |
| Texture Profile | Firm but supple |
| Flavor Profile | Nutty, Sweet, Earthy, Fruity, Umami |
| Wine Pairings | Vin Jaune, Chardonnay, Champagne, Pinot Noir |
| Beer Pairings: | Belgian Dubbel, Amber Ale, Cider |
| Food Pairings: | Fondue, Sandwiches, Charcuterie, Nuts, Jams |
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MURRAY'S