This cheese is a disc of soft washed rind cheese held in shape by a strip of spruce sapwood. It is made during winter around Mont d’Or in the Jura Mountains (between France and Switzerland).
The surface of the cheese is moist and the rind golden. The pale yellow pate is creamy.
Try it straight out of the pot with a spoon or bake it! Will pair well with Savoie wine, from Jura, a light red or Champagne.
Called “the holy grail of raw milk cheeses”, Mont d’Or (also called Vacherin Mont d’Or), is truly a spectacular cheese.
Even though they’re widely available in the winter in France, the production season runs from October until April. The cheese is ripened for about three weeks in the spruce boxes, which give the cheese a particular flavor.
Baked Mont d’Or
1 Mont d’Or cheese, room temperature
1 clove garlic, peeled and thinly sliced
1/4 cup (60ml) white wine
1. Preheat the oven to 375ºF (190ºC.)
2. Wrap the container of cheese securely in foil, making sure to enclose it so the foil goes up to the top of the outside of the container, but leave the top exposed. Set the wrapped cheese on a baking sheet.
3. Poke eight-to-ten slits in the top of the cheese with a paring knife and slide the slivers of fresh garlic in them. Pour white wine over the cheese, and bake the cheese until it’s very hot – it will take between 20 and 30 minutes.
Serve with good bread, although some people like to boil up some new potatoes and make a full meal out of it, often including slices of ham. Pair it with a a good, flavorful white wine (such as Arbois, Chasselas, Sancerre, Chardonnay, or Gewürtztraminer), Champagne, or beer.