MADE TO MELT ON YOUR POTATOES...
The Massif du Mont d'Or, rises to a height of 1,450 meters. Over the years there has been a heated argument about who made the Vacherin first: the French or the Swiss? The Swiss have finally conceded that the French were the first 
Our Vacherin Mont d'Or is always presented in a wooden box and bound with spruce hoops. These should never be removed, even when serving, as they enable the cheese to be contained. It is sheer delight to the palate ... a taste that lingers, a taste one never forgets....velvety and buttery. The surface of the cheese is moist, with a rind that is golden and slightly reddish. The pate is a soft yellow and creamy.
Baking instructions for our Mont d'Or:
- Preheat the oven to 200C
- Remove the lid, take a knife and poke a few slits in the cheese.
- Optional: Pop some sliced garlic, grind some black pepper or pour over a splash of white wine
- Put in the oven. Depending of how soft and melting you want your cheese, the baking time should be around 15 to 25min
- Remove and eat with a baguette, a spoon or Mitraille potatoes
Country of origin: Jura Region, FRANCE
Producer: Fromagerie du Doubs
Portion size: 440 Gr
Stuff to consider: unpasteurized, lactose
