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Mont dOr Small

Made in cloth lined moulds and encircled by spruce bark which imparts a resinous flavour. Soft and full flavoured.

£17.00 per unit
Unpasteurised Traditional Rennet PDO Cow

Key Facts

  • CountryFrance
  • RegionFranche Comte
  • AccreditationPDO
  • FlavourCreamy and herbaceous
  • Type of MilkCow
  • PasteurisationUnpasteurised
  • 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

Nutrition

  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1254
  • Energy kcal302
  • Fat25.4
  • Of which saturates16.2
  • Carbohydrates>0.1
  • Of which sugars>0.1
  • Protein18.5
  • Salt1.38
Name & address of food supplier

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 sales@paxtonandwhitfield.co.uk.

Deliciously Oozy Mont d'Or Cheese 

The 2020 season of Mont d'Or has arrived! We don't tend to sell the youngest of the Mont d'Or... we wait until the cheese is more mature and until the cheese has passed the taste tests of our Cheese Buyer and Quality Manager. This batch is deliciously milky, with notes of spruce and a rich, unctuous texture. When brought to room temperature, it's spoonable and delightfully oozy.

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.

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