Cremerie Marcel Petite

The Petite family has been involved in cheesemaking in the Jura Mountains since that time. In 1934, Marcel Petite expanded the family tradition by becoming an affineur, maturing and selling cheeses sourced from local fruitières. Today, the establishment offers a curated selection of traditional raw milk cheeses, including their renowned Comté, Morbier, Bleu de Gex, Mont d'Or, and Tome du Fort Saint-Antoine.

These cheeses are aged in their cellars located in Granges Narboz and the historic Fort Saint-Antoine, a former military fort repurposed in 1966 for cheese aging. Beyond cheeses, Crémerie Marcel Petite provides a variety of regional products and fine groceries, such as charcuterie, chocolates, honeys, biscuits, and absinthes.