Since September 10, return of Mont d'Or on all tables!
The creamy and tasty paste is the result of the work of milk producers, cheese makers and refiners, wild boars and manufacturers of spruce boxes. If Franche-Comté is the country of cheese, Haut-Doubs is that of Mont d'Or.
Mont d'Or obtained its AOC in 1981, then its AOP in 1996.
32 million liters of milk are collected from 400 producers all located in 95 towns in Haut-Doubs above 700 m altitude.
A very strict specification for this cheese with a velvety and slightly wrinkled rind which requires 7 liters of milk for one kilo of cheese.
6,000 tons of Mont d'Or are produced by a dozen companies in Haut-Doubs.
All the flavors will be expressed after 21 days of ripening, sharing the spruce aromas of the strap that surrounds the cheese.
The soft dough will then be housed in a box also made of spruce, barely smaller than the cheese.
This is how the Mont d'Or will take its shape evoking the relief of the Jura mountains.
