Petite Supreme
- Producer
- Marin French Cheese
- Country
- United States
- Region
- California
- Size
- 2¼ in diameter x 1½ in height
- Weight
- 4 oz
- Website
- www.marinfrenchcheese.com
- Milk
- Cow
- Treatment
- Pasteurised
- Classification
- Semi Soft
- Rennet
- Microbial
- Rind
- Mold Ripened
- Style
- Soft-Ripened (Brie-like)
Located just west of Petaluma in northern California, the Marin French Cheese Company was founded in 1865 by Jefferson A. Thompson, largely as a response to the burgeoning demand for cheese arising from returning Gold Rush miners. Today it’s the oldest continuously operating creamery in the United States. Milk for cheese production originally came from the company's own herds of cattle that grazed the 700 acres of land surrounding the creamery. However, during the Depression of the 1930's, Marin French decided to focus its efforts entirely on production and try to support its neighbors by buying in milk from local farms. This arrangement continues today.
In addition to classic French-style Brie and Camembert, Marin French Cheese has begun producing a range of tiny cheeses known as the ‘petites.’ Many are simply downsized versions of the company’s most popular cheeses, but Petite Supreme is an original in itself. A 70% butterfat cheese, Petite Supreme was inspired by creamy French classic Délice de Bourgogne. It’s produced in a small-batch bucket method with gentle stirring and cutting to achieve a rich consistency.
Tasting Notes
After 10-14 days of aging, Petite Supreme is extra creamy with a thin white rind and a slightly firm paste that melts in the mouth. Aroma is mushroomy and ocean-like, while flavor is a bit sour and salty. Grassy and fungal notes progress slowly, and a lingering aftertaste is reminiscent of garlic.
Pairings
Serve Petite Supreme alongside Prosecco or with sweet-tart tomato jam, paté and walnuts.
