Made in cloth-lined moulds and encircled by spruce bark which imparts a resinous flavour. Soft and full flavoured.
- RegionFranche Comte
- FlavourCreamy and herbaceous
- Type of MilkCow
- Vegetarian RennetNo
- Weight400 g
- Weight TypeMin
Store & Serve
Individual cheeses will carry their own Best Before/Use By Date, we endeavour to give a minimum of 7 days from the date the order is despatched
- StorageKeep refrigerated.
- Instructions for useServe at room temperature.
- Recommended DrinkJura Rouge
- IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
- Typical Valuesper 100g
- Energy kJ1254
- Energy kcal302
- Of which saturates16.2
- Of which sugars>0.1
Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE
These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email firstname.lastname@example.org.
Deliciously Oozy Mont d'Or Cheese
The 2023/24 season of Mont d'Or has arrived! This batch is deliciously milky, with notes of spruce and a rich, unctuous texture.
When Mont d’Or is young, it is wonderfully silky, with milky and delicate notes. The texture of the cheese is firmer and can be baked in the oven to create the famously spoonable consistency. As the cheese starts to mature, the texture becomes runnier (like an instant fondue!) and the flavours become more pronounced and pungent. The exciting thing about this seasonal cheese is it takes you on a journey. Seasonality and batch variations are what we love so much about artisan cheese, and we hope we can encourage you to try different cheeses at different age profiles so you can taste it for yourself.
Approximately 7 litres of milk are needed to make one kilogram of Mont d'Or. The curds are made using traditional rennet and then pressed into cylindrical moulds. Once removed from these moulds, the cheese is encircled with a band of spruce which is slightly smaller than the circumference of the cheese to give the rind a bumpy, crinkled appearance reminiscent of its mountainous region of production. Mont d'Or originated in the winter months when cows returned from the high pastures and their milk yields reduced causing farmers the need to make a smaller cheese. Mont d'Or is governed by a strict PDO and can only be made between the 15th August and the 15th March at an altitude of 700 metres.
If you're looking for a wine pairing, try our Cote de Duras red wine. Ripe Mont d'Or can bully wine but Chardonnay wines like those from the Jura where Mont d'Or is made cut through the richness. Light, fruity reds like Pinot noir can also be brilliant.
The cheese is characterised by fluffy white moulds, turning grey or blue with age. The cheese can pull away from the spruce bark as it ages and can be brown and even black where it has been in contact with the wood.Read More