Le Mont d'Or Vacherin du Haut Doubs
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Every beginning of October, the Mont d'or cheese comes to our table. This raw mountain cow cheese is milky, creamy and get some woody notes. What is the best in winter than to eat a Mont d'or cheese with hot potatoes, salad, cornichons and cold cuts?
Made in the Jura region between mid August til mid March every year, this seasonal raw cow milk cheese surround by wood was created because, during the winter season, the farmers didn't have enough production of milk to make some comte cheese, so they decided to make a smaller product. It was called "cheese in a box" or "cream cheese". The taste is milky and at the same time, the wood give to the cheese a huge pallet of aromas passing by the mushrooms, the underwood, to the potatoes.