Mont d'Or (AOC)

A soft cheese with a smooth pink rind and a dull yellow paste.The making of the Vacherin du Mont d'Or goes back to when the borders between countries were less defined and this had, until recently, led to arguments between France and Switzerland as to who had first made the cheese and who had rights over the cheese. Recently, an agreement was reached and the French will soon call their cheese Vacherin du Haut Doubs whilst the Swiss cheese will be known as Vacherin du Mont d'Or. Although these problems have been officially resolved, confusion still exists with the cheese still being referred to as simply Vacherin, or Mont d'Or or Vacherin Mont d'Or.

To shape the Vacherin, it is rounded using a ring of Spruce bark. It is ripened on a Spruce wood board, taking at least three weeks, and is rotated several times before it is placed in its characteristic box made from Pine or Spruce wood.

Enjoy it directly in the box with a spoon. Cook it with potatoes or on canapés for aperitif it is wonderful!

White wine: Sancerre, Côte du Jura

Red wine: Bourgogne

Region:

Franche-Comté

Cow's Milk

Cylinder of 200g or 3 kg

Size: varies

Taste:Mild, faint hint of pine.

Texture: Soft, smooth