Up on the mountain
Up on the mountain
Mont d'Or is also a mountain cheese: exclusively made at an altitude of at least 700 meters, it bears the name of Mont d'Or, the highest point in the Doubs department.
It is made with raw milk from French Montbéliarde or Simmental cows, fed with pasture in summer and hay in winter.
It is also in the mountainous regions that the spruce grows, this resinous tree intimately linked to the Mont d'Or: in accordance with the specifications, the cheese is strapped in a spruce strap after the curd has been removed from the mould, matured on planks of spruce and boxed in a case… of spruce!
It gives the Mont d'Or irresistible notes of resin and undergrowth. Note that the diameter of the box is smaller than that of strapped cheese, which forms a wavy crust like the relief of the Jura massif.
