November's Cheese of the Month: Mont d'Or
As autumn settles in and the festive season approaches, we're celebrating with a cheese that captures the essence of winter indulgence - Mont d'Or, also known as Vacherin Haut-Doubs.
This treasured French cheese from the Jura region is available only from autumn through winter, making it a true seasonal delicacy. During these months, dairy cows descend from the mountain pastures to the valley floor, where they feed on hay and fodder. This diet produces richer, more concentrated milk, though in smaller quantities. While the summer milk from mountain grazing goes into Comté production, the winter milk is reserved for these small, luxurious wheels of Mont d'Or.
What makes Mont d'Or truly distinctive is its presentation: each wheel is bound with a strip of locally harvested spruce bark, which imparts a subtle, aromatic woody note to the cheese. As it ripens, the interior becomes gloriously creamy and spoonable, with a luscious, almost liquid texture.
Serving Suggestions:
For a traditional fondue experience, bake Mont d'Or until molten - simply pierce the top, add a splash of white wine and minced garlic if desired, and bake until bubbling. Alternatively, enjoy it at room temperature by leaving it out for about an hour until luxuriously soft and spreadable. Either way, serve with boiled potatoes, cornichons, charcuterie, and crusty bread for a truly decadent winter feast.
- Country of Origin: France
- Milk Variety: Cow
- Style of Cheese: Soft
- Pasteurised: No
- For pregnant women: No (for more info read our guide here)
- Vegetarian: No
