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Mont d'Or is a type of cheese originating from the French region of Franche-Comté. It is also known as Vacherin du Haut-Doubs in France, while in Switzerland, it is called Vacherin Mont d'Or. This cheese is made from cow's milk and is traditionally produced between August 15 and March 15, which is when the cows come down from their high summer pastures in the Jura mountains.

History

The history of Mont d'Or cheese dates back to the 18th century. It was initially produced by farmers in the Jura mountains during the winter months when the cows were unable to graze in the high pastures. The cheese was named after the Mont d'Or mountain located in the region.

Production

Mont d'Or is a seasonal cheese, produced only from August to March. The cheese is made from the milk of Montbéliarde cows. After the curdling process, the cheese is placed in a circular mold and surrounded by a strip of spruce bark, which gives the cheese its distinctive flavor. The cheese is then aged for a minimum of three weeks.

Characteristics

Mont d'Or is a soft, creamy cheese with a strong, distinctive flavor. It has a pale yellow color and a smooth, velvety texture. The cheese is typically served warm, often baked in its wooden box, and is traditionally eaten with potatoes, charcuterie, and crusty bread.

Recognition

Mont d'Or has been awarded the AOC (Appellation d'Origine Contrôlée) status in France and the PDO (Protected Designation of Origin) status in the European Union. These designations recognize the unique characteristics of the cheese and protect its name and production methods.

See also

• List of French cheeses
• List of Swiss cheeses

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