Mont d'Or

Great artisan cheese made with raw milk vaccine, to be enjoyed during a nice dinner in good company, the Mont d'Or, or Vacherin du Haut Doubs, is surrounded by pine bark and enclosed in a wooden box.
Usually, it enhances storing it in the oven at medium temperature for at least a quarter of an hour to get out of it then so creamy from having to use a spoon to remove it from its "boite".


Its fragrance is very original, very herbaceous, due to the pine bark that surrounds him and his taste is exciting, impossible to stop and not finish it all, maybe lying on a "baguette" crunchy or combined with a fresh vegetable vinaigrette.
Almost mandatory a white wine of the Jura or a Sauvignon, a Savagnin one or Chenin Blanc.


Its production is done in the massif of Mont d'Or, in the Franche-Comte, on the border with Switzerland and its aging must take place at more than 700 m. altitude, area precisely established by AOC obtained in 1981.
The period in which can be produced from 15 August to 15 March, but can be sold to the final consumer only from 15 September to 10 May.