The mont d’or is a seasonal soft cows’ milk cheese, produced in the Doubs region of Franche-Comté. It is available in the autumn and winter months, from October to March.
After the summer, when the cows are brought down from the high pastures, the milk yields reduce, that’s when the Mont d’Or is made, traditionally to sustain mountain farmers through the harsh winter of the Jura’s mountains.
Spruce bark is used to cercle the cheeses which infuses them with gentle woody aroma and alpines flavours… spooned on top of a crusty baguette, or baked in the oven then served with potatoes and “charcuterie” that’s what I call a perfect winter treat!!