Mont d’Or BEILLEVAIRE

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