SHOOT: The Cellars of Fort Saint Antoine,
In 1966, Marcel Petite discovered a defunct military fort erected after the French-Prussian war in 1870 to protect the eastern borders in a forest of Haut Doubs, at an altitude of 3600 feet. The fort’s structure of cut and vaulted stone, covered with a thick layer of soil, provides ideal conditions for “Affinage Lent” (Slow Maturing). Petite realised that his Comtés should be aged in their natural environment, near the mountain cheese dairies where they are made. The remarkable ripening cellars of the fort Saint-Antoine between the lake Saint-Point and the station of Métabief have already raised more than one million of exceptional wheels in a natural cave atmosphere, and today, over 100,000 wheels are ripened for 10 to 20 months, in the Cathedral of Marcel Petite Comté.
more photos soon