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Mont d’Or: Everything About this French Cheese

Mont d’Or: Everything About this French Cheese

Name: Mont d’Or

Location in France: Jura county (State of Bourgogne-Franche-Comté)

Synonym: Vacherin du Haut-Doubs

Appellations: Appellation d’Origine Contrôlée (AOC) since 1981, and Protected Designation of Origin (PDO) since 1996

Milk used: Milk from Montbéliardes and Simmentales cows (raw)

Type of cheese rind: Washed rind

Type of cheese paste: Soft paste

Texture: Creamy

Fat content: Minimum 45%

Color: Pale yellow

Cheese ripening: Minimum 21 days

Jura county
Jura county

Mont d'Or cheese oven-baked
Mont d’Or cheese oven-baked @French Iceberg

Origins of Mont d’Or

Mont d’Or is a French cheese with a soft paste made from cow milk. In 1280, the first written traces of a cheese surrounded by a strap (Mont d’Or) were found, and later in the 18th century, it was found at the table of kings in particular. At that time, it was listed in the departmental inventory of cheese-making activities”, where it was described “as a cream cheese in terms of taste and soft consistency.

En 1981, le Mont d’Or obtient le statut d’Appellation d’Origine Contrôlée (AOC), et en 1996 celui d’Appellation d’Origine Protégée (AOP).

In 1981, Mont d’Or obtained the status of Appellation d’Origine Contrôlée (AOC), and in 1996 that of Protected Designation of Origin (PDO).

Today, Mont d’Or PDO cheese owes its name to Mont d’Or, the highest mountain in the Doubs region (1461 meters above sea level) in the Bourgogne-Franche-Comté region.

How is Mont d’Or Cheese Made?

Before delving into the technical side of Mont d’Or production, it’s important to know that the cows raised to make this cheese are fed a special, high-quality diet.

In winter, the cows are fed hay, and in summer, they eat fresh grass in the region’s extensive pastures.

Production begins with the collection of raw milk, which is then heated and inoculated with specific bacteria. After coagulation, the curd is molded and salted, then matured for a minimum of 21 days in humid cellars. During this time, the cheese develops its unique woody character (thanks in particular to its spruce strap and box).

Read also : Saint-Marcellin: Everything About this French Cheese

Taste Description

Mont d’Or PDO has a rich, creamy taste, with woody and slightly herbaceous notes. Its melt-in-the-mouth texture makes it a particularly popular French cheese.

How to Enjoy it?

First of all, it’s not possible to enjoy Mont d’Or all year round. Mont d’Or is one of the few seasonal cheeses in France. Production runs from August 15 to March 15, with a marketing period from September 10 to May 10.

Mont d’Or is best enjoyed at room temperature. It is delicious spread on fresh farmhouse bread or served with steamed potatoes. In terms of pairing, it goes perfectly with fruity white wines or light red wines.

Recipes with Mont d’Or

Mont d’Or lends itself perfectly to gourmet recipes. Among the most popular is the Mont d’Or fondue, where the cheese is melted with white wine and served with pieces of bread for dipping.

The various recipes for baked Mont d’Or in its hot tin with bread, potatoes, or charcuterie are just as delicious!

Similar Cheeses to Mont d’Or

Mont d’Or PDO is often compared to Vacherin Fribourgeois, also a soft cheese with a washed rind. Note that their flavors may differ slightly.

And be careful not to confuse them with Vacherin Mont d’Or. This Swiss cheese is made from thermized milk and has a darker rind, as it is often washed during preparation..