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A French soft and delicate cheese made from unpasteurized cow’s milk (lait cru). This cheese is produced only from August 15 to March 31 and aged for three weeks, wrapped in a spruce “belt.” Although European Union regulations generally prohibit the use of wooden containers in cheesemaking, the production of Mont d’Or is protected, and it is exclusively permitted to mature in wooden boxes. The rind may develop a grey or white mold, which can be easily wiped off with a cloth moistened in salted water.
It is recommended to warm the Mont d’Or slightly in the oven (without removing it from its wooden box), remove the top crust, and serve with fresh French-style bread. This cheese pairs exceptionally well with young Beaujolais and rustic-style wines.
Ingredients: unpasteurized cow’s milk, salt, rennet.
Contains milk and milk product traces.
Nutritional value (per 100 g): Energy 1250 kJ / 302 kcal, fat 25 g (of which saturated fat 16 g), carbohydrates 0.5 g (of which sugars 0.5 g), protein 19 g, salt 1.4 g.
Store at a temperature of 4–8 °C.
