Mont d’Or
Made only from August to March in the Haut-Doubs, Mont d’Or is bound with a strip of spruce bark that gives it a woody flavour. It is eaten with a spoon, or baked hot in its own box when the evenings turn cold.
- Milk: Cow
- Family: Washed rind
- Origin: Jura (Doubs), France
- Best season: November – January
Ripening
Ripened for 3 weeks, wrapped in spruce bark in its wooden box.
What to serve it with
Hot potatoes and green salad