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Mont d'Or Cheese
Хрюша, CC BY-SA 3.0, via Wikimedia Commons
Mont d'Or, or Vacherin Mont d'Or, is a seasonal, soft cheese made from cow's milk in the Jura region of France. Available from September to May, it has a delicate, creamy texture and a rich, earthy flavor. Mont d'Or is traditionally eaten warmed in the box it comes in, making the interior deliciously runny.
What is Mont d'Or Cheese?
Mont d'Or, also known as Vacherin du Haut-Doubs, is a lightly pressed, soft cheese with a washed rind. This cheese is made from raw cow's milk in the Jura Mountains, specifically in the Doubs Department, at an altitude of at least 700 meters. The milk comes from Montbéliarde and Simmental cows.
Mont d'Or has held a PDO (Protected Designation of Origin) label since 1996. Each year, approximately 5,000 metric tons of Mont d'Or are produced by ten dairies and one farm producer.
Appearance and Packaging
Mont d'Or is distinctive for its flat wheel shape, bound with strips of spruce bark, and sold in round spruce boxes of various sizes. The cheese, including its box, weighs between 17 ounces (480 grams) and 7 pounds (3.2 kilograms). The boxes measure 2½ to 3 inches (6-7 centimeters) in height and 4 to 13 inches (11-33 centimeters) in diameter.
The body of the cheese is white or ivory, with a washed rind that can develop mold. The rind is yellow to light brown, slightly corrugated, and pleated, resembling the Jura Mountains.
History
The origins of Mont d'Or are difficult to trace, but records from the thirteenth century indicate cheese production in the Haut-Doubs region, using wood-encircled methods. Mont d'Or was a favorite at the table of Louis XV in the eighteenth century and was mentioned in letters by Jean-Jacques Rousseau to Antoine-Augustin Parmentier in 1799.
Historically, Mont d'Or was made in winter when there wasn't enough milk for Gruyère cheese. Today, it is produced between mid-August and mid-March and sold from September 10 to May 10.
Production Process
The cheese is made from raw cow's milk, combining morning and the previous evening's milk. The starters used are Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, leading to slow acidification during production. Geotrichum candidum is also added before renneting to aid in maturation.
After molding, the curd is slightly pressed for five to ten minutes, then encircled with spruce bark strips to maintain its shape. The cheese is salted in brine for forty-five minutes to one hour and ripened on spruce planks at 52-55°F (11-13°C) and 95% humidity for around fifteen days. During this period, it is regularly turned and rubbed with brine. Finally, the cheeses are placed in their spruce boxes and aged for a minimum of twenty-one days and up to sixty days.
Serving Suggestions
Mont d'Or is a semi-soft, artisan cheese with a creamy texture and a strong, earthy aroma. Its unique flavor is full, rich, sweet, and grassy, with a slightly acidic taste. The rind is not edible, and the inside is creamy and runny when fully ripe, making it perfect for enjoying like a fondue with bread, potatoes, or cured meats, and pairing with white wine.
Key Facts About Mont d'Or Cheese
| Country of Origin | France |
| Specific Origin | Jura Mountains, Doubs |
| Certification | PDO (1996) |
| Milk Type | Cow's milk |
| Milk Treatment | Raw |
| Rind | Washed rind |
| Texture | Soft |
| Flavor | Resinous, mild to pungent |
| Colors | White or ivory, yellow to light brown |
| Forms | Wheels |
| Age | 21 to 60 days |
| Rennet Type | Animal |
