Most notably, one of the most sought after cheeses on the market, due to it’s highly seasonal nature (it’s only made between the 15th August and 15th March!).
Exquisite & rare, made using traditional methods, Vacherin Mont d’Or has a Protected Designation of Origin (PDO), meaning it cannot be copied, hence it’s producers having to adhere to really strict regulations. For example, the milk must only come from the raw milk of exclusively grass fed (no fodder allowed) herd of Montbeliarde or French Simmentals. Additionally, the cheese must be produced at an altitude of 700m.
After being washed for about three weeks, the cheese is wrapped in spruce bark and pressed into it’s box, resulting in it’s rippled top.
Natural moulds are allowed to form on the top after 2 more careful weeks of ageing. There are a number of ways to eat this delicious, oozy, creamy number.
In Paris, they bake it (our personal fave) but in Jura, they simply spoon the creamyness out of the box and enjoy with crusty bread straight from the oven.
It’s safe to say that Mont d’Or is most well suited to Champagne (we also love it with a Beaujolais!)
*We recommend baking this for 25-30mins (take the plastic off, place lid on top, wrap in foil and place in oven) until its oooooozing and serve with crusty fresh bread!
Country of Origin
Style of Cheese
Cows' Milk (% not specified), Salt, Animal Rennet, Starter Culture
Nutritional Info (per 100g)
Energy: 1172KJ, 283Kcal / Fat: 22.5g, of Which Saturated 16.2g / Carbohydrate: Trace, of Which Sugars: Trace / Protein: 18.5g / Salt: 1.38g
For allergens see ingredients in bold.
Keep refrigerated below 8°. Freshly cut and wrapped to order. Please eat within 7 days of receipt.