As its name suggests, Mont d’Or hails from the highest peak of Doubs mountain, standing majestically at 1461 meters.
Its roots stretch far back in time to the 18th century, when it was first celebrated and enjoyed by Louis XV.
Known as the “Vacherin” of the “cowherds”, it was made from winter milk due to the snow and tough weather conditions, making it difficult for farmers to access the cheese factory. Thus, these dedicated producers handcrafted small cheeses for personal use on the farm.
Raw cow's milk cheese - About 400g for a whole piece
22% fat in the finished product
Ingredients: Milk, lactic starter, salt, rennet