Description of cheese

As the days get shorter in late autumn, Mont d'Or with its typical wood box can be found at cheese counters. Home of the Mont d'Or, and Vacherin du Haut-Doubs, is in Franche-Comté at the border with Switzerland. It is only produced between the middle of August and end of March and is therefore exclusive to the autumn and winter months.

There are strict rules for the production of this AOC cheese. The raw milk can only be from the cows of the Montbéliard and Simmentaler breeds. To shape the Vacherin, it is rounded using a ring of Spruce bark. It is ripened on a Spruce wood board, taking at least three weeks, and is rotated several times before it is placed in its characteristic box made from Pine or Spruce wood.