Mont d'Or

1. History

Mont d'Or, also called Vacherin du Haut-Doubs, has ancient origins dating back at least to the 12th century[5]. The earliest written mentions of a banded cheese date from 1280[3]. This cheese was invented by farmers in the Jura massif to valorize cow's milk during winter, when milk production decreased and large wheels of Comté could no longer be made[1]. The word "vacherin" designates the cheese of the vachers, the people who tended the cows[6]. The cheese quickly conquered palates and appeared on the table of Louis XV[1]. Its commercial success was established from 1865 with the founding of the Société de Laiterie des Charbonnières in Switzerland[5].

2. Physical characteristics

Mont d'Or is a soft, uncooked pressed cheese with a creamy consistency[7]. It features a washed rind with a yellow to light brown color, slightly reflowered[7]. The cheese is characterized by its spruce bark band, a freshly cut wood strip that surrounds the cheese and imparts subtle resinous aromas[1]. It is placed in a spruce wood box[7]. Its color ranges from white to ivory and it is lightly salted[7].

3. Taste profile

Mont d'Or offers a creamy and melting texture characteristic of the cheese[1]. The cheese develops subtle resinous aromas from the spruce bark band that surrounds it[1]. In the late 18th century, it was described as "a cream cheese, because of its taste and soft consistency"[4]. Its taste profile makes it a comforting cheese, particularly appreciated in winter[1].

4. Production zone and period

Mont d'Or is produced in about ten dairies located between Pontarlier, Morteau and Métabief, in the Doubs department[1]. Production occurs at altitudes above 700 meters[6]. It is a seasonal cheese made only in winter, when cows return to the stables and milk production decreases[1][6]. The milk used comes exclusively from Montbéliarde and Simmental French cows, fed on grass and hay[1].

5. Certification

Mont d'Or received the Appellation d'Origine Contrôlée (AOC) in 1981[1]. It subsequently received the Appellation d'Origine Protégée (AOP) in 1996[1]. These labels guarantee its production in a specific geographic area according to artisanal know-how passed down through generations[1]. The AOP requires the use of raw milk, which necessitates rigorous quality controls[2].