Yes, it’s still hot, but the Mont d’Or is (already) back!
The most seasonal and flowing of cheeses is back on our shelves.
As temperatures continue to rise, summer appears to be coming to an end.
“Return”, yes, because this cheese, also called Vacherin du Haut-Doubs, has a particularity: it is seasonal and its sale is regulated. Thus, the Mont d'Or is made from August 15 to March 15, then sold from September 10 to May 10.
A pace of production previously dictated by the weather and climatic hazards. In fact, Montbéliard cows tend to produce more milk on sunny days, and therefore a little less in winter. This therefore pushed farmers, producers and farmers to find a solution to adapt to this rule of nature. This is how the Mont d’Or was born.
What makes this cheese rare is also its specifications, designed to protect the cheese from possible counterfeiting. An AOP guarantees Mont d'Or unique know-how, but also the fact that all stages of production – from milk production to cheese maturing – take place within the demarcated geographical area of the Mont d'Or. appellation, Haut-Doubs, at more than 700 meters above sea level.
