The Mont d’Or

Also called the “vacherin” of the High Doubs, the Mont d’Or is a soft, lightly pressed cheese. To receive the controlled designation of origin, it is made from 15 August to 15 March, at over 700 m of altitude in a geographical area delimited by the Doubs’ source, the Swiss border and the Saut du Doubs. Made from the raw milk of Montbéliarde cows, once removed from the mould, its curd is surrounded by a spruce “strap”, made from the soft area of the tree between the bark and the sapwood. During maturation, it is rubbed with salted water and turned on a daily basis for at least 3 weeks, before being inserted in a spruce box.