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.
Mont D'Or can be produced from 15 August to 15 March, but it can be sold to the final consumer only from 15 September to 10 May.

Valori Nutrizionali medi / Nutrition Facts per 100 g di prodotto: Valore energetico / Energy 1186 kj – 286 kcal Grassi / Fat 24 g (di cui acidi grassi saturi / of which saturates 17 g) Carboidrati / Carbohydrate 0,5 g (di cui zuccheri / of which sugars 0,5 g) Proteine / Protein 17 g Sale 1,5 - Sede di produzione / confezionamento Bollo CEE FR 25.041.001 CE – Bannans - Francia -

Alcune informazioni (es. lotto, eventuale data di scadenza o altro indipendentemente da noi), potrebbero differire rispetto a quanto evidenziato sul sito; in caso di dubbi non esitate a contattarci via mail. Verificate sempre quanto riportato in etichetta sul prodotto prima di consumarlo.

Conservare in frigorifero. Origine del Latte: Francia – Formaggio a pasta molle, con crosta EDIBILE.