Mont d’Or is one of the most special cheeses you can taste in winter. This creamy French cheese comes packaged in a small spruce wood box and is traditionally eaten with a spoon. In this article, you’ll find out where Mont d’Or comes from, when you can buy it, and how best to serve it.
Where does Mont d’Or come from?
Mont d’Or, also known as Vacherin Mont d’Or, comes from the French Jura mountains on the border with Switzerland. The cheese is made from raw cow’s milk from cows that graze on higher-altitude pastures. The craft dates back to the eighteenth century, when farmers in the high mountains were looking for a way to turn the smaller winter milk yield into something special.
The cheese has carried the French AOP designation since 1981. This means that only cheeses from a defined area in the Doubs, made according to strict rules, are allowed to bear the name Mont d’Or. The Swiss version is called Vacherin Mont d’Or and is made in a similar way on the other side of the border.
Why the wooden box?
The characteristic spruce wood box is no mere packaging gimmick. The band around the cheese releases resin into the rind, which gives Mont d’Or its distinctive forest-like aroma. Because the cheese is so soft it becomes almost liquid, the box also serves as a practical vessel you can scoop straight from.
The rind is lightly wrinkled, ivory to orange-brown in color, and edible. The interior is pale yellow, glossy and so creamy that a spoon is often handier than a knife. The flavor is mild and buttery, with notes of nuts, resin and mushrooms.
When can you buy Mont d’Or?
Mont d’Or is a true seasonal cheese. It is only made between August 15 and March 15, and is available from September through May. Outside that season, you won’t find it fresh on the shelves. If you want to try it, it’s worth picking up a Vacherin Mont d’Or in autumn or winter.
How to serve Mont d’Or
There are two classic ways to eat Mont d’Or. The first is cold at room temperature, simply spooned straight from the box, perhaps on a slice of baguette. The second is warm from the oven, known in France as Boîte Chaude.
Boîte Chaude in four steps
- Preheat the oven to 180°C (350°F).
- Poke a few holes in the rind and pour in a splash of white wine or add some garlic.
- Wrap the wooden box in aluminum foil and place it in the oven for 20 to 25 minutes.
- Spoon the molten cheese over boiled baby potatoes, gherkins and smoked ham.
If you’d like to build a cheese board around Mont d’Or, pair it with a few contrasting cheeses. Check out our tips for putting together the perfect cheese board and cheese and wine pairings.
Which wine pairs with Mont d’Or?
Mont d’Or calls for a wine that can hold up to its creaminess without overpowering it. The classic choice is a white Jura, such as a Vin Jaune or Chardonnay from the Côtes du Jura. If you prefer red, go for a light Pinot Noir from Burgundy. A crisp glass of Crémant works beautifully too.
Storage tips
Mont d’Or continues to ripen, even in the refrigerator. Store it in its wooden box, in the original packaging, in the warmest part of the fridge (the vegetable drawer or top shelf). Take it out at least an hour before serving to let the full flavor come through. For more tips, see how to store cheese and keep it fresh longer.
Want to try it yourself?
At Cheese In A Box, we stock Mont d’Or fresh during the season, alongside other soft French cheeses available year-round. Also worth trying: the creamy Fromage d’Affinois, the earthy Epoisses, the velvety Délice de Bourgogne or an AOP Camembert Gaslonde.
Not sure where to start? Let us surprise you with our cheese subscription: four special cheeses delivered to your door every month. Or build your own selection and order cheese online at Cheese In A Box.