Mont d’Or PDO Baby Cheese (Vacherin)

Description

Mont d’Or PDO Baby Cheese

Mont d’Or PDO Baby Cheese

Mont d’Or is a treat at first glance: soft, creamy, and wrapped in spruce bark from the Jura mountains. Rich and buttery, it’s at its best in colder months. Its PDO status means it’s still made the traditional mountain way.

Since the 1700s, Mont d’Or has been made in the Jura region, where dairy farming was vital. Farmers created it to use up the last of the summer milk and help them through long winters. Unlike Comté’s big wheels, Mont d’Or is soft, comforting, and perfect for chilly months.

Protected by PDO Tradition

Mont d’Or has had PDO status since 1981, which means only the real deal from the Jura and Doubs in France can use the name. The cows graze on those lush alpine pastures, full of herbs and grasses, and their milk is turned into cheese the old-fashioned way. The curds are gently ladled into little round moulds lined with spruce bark, which gives that lovely hint of the forest. After a bit of pressing and salting, the cheeses are left to ripen slowly in cool cellars. It’s only made from September to March and has to mature for at least three weeks, so it’s really a seasonal treat. Thanks to the PDO, you know you’re getting something that’s truly from the mountains, made with care and tradition.

Made Seasonly

Mont d’Or is made only from September to March, just as the cows come down from their summer in the high pastures. That’s why it’s a winter treat, perfect for sharing at family gatherings or festive tables.

Word got out about Mont d’Or, and it wasn’t long before people outside the Jura wanted a taste. That creamy texture and the hint of spruce from the bark make it a favourite not just in France, but all over.

Mont d’Or comes in a round, spruce-wrapped box. The bark helps shape the cheese as it ripens, adding a woody note.

It is made by warming the cow’s milk, adding starter cultures, and using rennet to coagulate it. The curds are gently ladled into spruce-lined moulds and lightly pressed, then demolded and aged in cool cellars at high humidity. As it matures, the centre becomes creamy and slightly runny while the rind develops a soft, edible, yellowish hue.

Mont d’Or PDO – Jen’s Tasting Notes

How to Serve and Pair Mont d’Or PDO

• Make sure you take it out of the fridge a good hour before you want to eat it so it can come up to room temperature.
• Classic pairings: The classic pairing is a Savagnin white wine from Jura, with spicy and nutty notes that match those of the cheese.
• Something a little different: A dry cider pairs nicely, too, with enough acidity to brighten all that creamy richness.
• On the plate: Personally, I like to keep things simple and just have it with a chunk of fresh sourdough bread.
• In the kitchen: The traditional way to eat a Baby Mont d’Or is to bake it. Simply put Mont d’Or in its box with garlic and a drizzle of white wine, bake and eat it by dipping bread or crudités in. It is the ultimate winter comfort food.

Jen’s note: The spruce bark gives a gentle aroma of pine forests and mountain air. The belt is slightly smaller than the cheese, making the rind look ruffled, as if wrapped in a duvet!

Buying Mont d’Or PDO

• Brand or Producer: Les Monts de Joux
• Product name: Mont d’Or PDO
• Milk: Cow
• Country: France
• Region: Jura
• Strength: Medium
• Vegetarian: No
• Suitable for pregnancy: No
• Allergens: MILK

Sizes and Prices

• A whole little wheel (approx. 450g), £18.95

Storage Advice

• Keep refrigerated
• Wrap in waxed paper or cling film
• Remove from the fridge before serving
• Consume within 10 to 14 days of opening

Delivery and Collection

• UK wide courier delivery
• Click and collect from our Pangbourne shop
• Free local delivery available for selected postcodes

Ingredients (Allergens are listed in capitals)

MILK, rennet, salt, ferments