Vacherin Mont D'Or is perhaps one of the most sought-after cheeses on the market.
The milk must only come from the raw milk of exclusively grass fed (no fodder allowed) herd of Montbeliarde or French Simmentals. Additionally, the cheese must be produced at an altitude of 700m.
After being washed for about three weeks, the cheese is wrapped in spruce bark and pressed into it’s box, resulting in it’s rippled top.
Natural moulds are allowed to form on the top after 2 more careful weeks of ageing. There are a number of ways to eat this delicious, oozy, creamy number.
In Paris, they bake it (our personal fave) but in Jura, they simply spoon the creaminess out of the box and enjoy with crusty bread straight from the oven.
It’s safe to say that Mont d’Or is most well suited to Champagne (we also love it with a Beaujolais!)
1.Use one whole Vacherin Mont-d’Or. Place on a sheet of aluminium or in a baking dish.
2.Pierce several slits with a fork (as you would a pastry mixture).You can also insert 1or 2 garlic cloves into the slits.
3.Drizzle the surface of the cheese with 1/3 cup of dry white wine.
4.Place in a preheated oven at 350° and bake for 20 minutes, then 425 for 7 minutes
5.Your oven baked Vacherin Mont-d’Or is ready. Using a spoon, serve the cheese with baked potatoes.
My favorite way to enjoy Mont d'or is with a nice sliced country bread slightly grilled and a bottle of white like Chablis, cour-cheverny or even a vin jaune!!