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Big Cheese in France | Mont d’Or

mont d'or cheese

One of the things I really love about living in France is the food! Especially cheese.

All year round cheese fans wait for a date in September when a very special cheese is available.

Mont D’Or season begins in September each year and this legendary soft cheese is only here from the 10th September to the 10th May. Mont d’Or addicts have to go without for 4 months when it simply can’t be bought.

Mont d’Or is from Franche-Comté, it is a very creamy soft cheese made with raw milk from the region’s Montbéliarde cows. It is also called Vacherin Mont d’Or, and Vacherin Haut-Doubs – depending on the origin. Ripened for 21 days, packed in circular spruce wood cases which gives it a slightly woody taste and it is eaten straight from the pot.

If it is really ripe and gooey of a liquid consistency break back the crust on top and eat it from the pot at room temperature but for a really special taste – pop it in the oven. Wrap the box with the lid on in silver foil and place on a baking tray for about 20 minutes in a hot oven (about 180 Dec C). Some people like to stick garlic cloves into the cheese, some people like to rub dry white wine into the skin – or both.

Take a piece of bread, or even better, a cube of toasted bread on a fork, dip it in the yellow, velvety smooth hot rich cheese, swirl it about to cover every piece and pop it into your mouth – there’s nothing quite like it!

The manufacturing process dates back to the late Middle Ages and the first written records date back to a letter written in 1764. This cheese was regularly served to Louis XV –  I really like to think of him dipping a bit of bread into the hot cheese and enjoying the taste – perhaps feeding it to his mistress Madame de Pompadour while they both make sounds of appreciation whilst making eyes at each other!

A glass of chilled white wine goes down a treat with this cheese and I’m looking forward to the first pots to arrive in the shops soon!

A bientôt

Janine

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