Mont D Or Small

Mont D Or Small

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

£14.25 per unit
Not for export Unpasteurised Traditional Rennet PDO Cow
PLU 742

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.

About

Known also as Vacherin Mont d'Or, Vacherin de Joux and Vacherin du Haut-Doubs, this traditional Franche Comte cheese has been made for several centuries by the farmers around the Mont d'Or Massif in the Haut Doubs. The region is famous for its traditional, large cheeses such as Gruyere and Comte which require huge quantities of milk to make. Mont d'Or originated, therefore, 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. For this reason, the cheese was, and still is, seasonal, being made only between the 15th August and the 15th March at an altitude of 700 metres.

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