Vacherin Du Mont d'Or DOP cheese made with raw Montbéliarde cow's milk and aged for 3 to 4 weeks. This soft paste cheese with a slightly moldy rind hides a creamy and super creamy interior with a mild and milky aroma reminiscent of alpine meadows.

Its name comes from the homonymous mountain in the Jura, in the French Alps, and is made with cow's milk from August 15 to March 15, so it is only marketed between October and April. An seasonal cheese, velvety and aromatic. It is presented in a round box made of spruce wood that brings woody flavors and is surrounded by a strip of spruce bark.

Despite its origin, in 1973 the Swiss appropriated the name for their version of it, so the cheese with French DOP is sold as Vacherin du Haute-Doubs; the remaining ones are marketed as Le Mont d’Or.

Traditionally, it is consumed by cutting the top rind and ingesting the almost liquid cheese from the inside. We also recommend wrapping it in aluminum foil and baking it for 20 minutes.

Net weight: 500g
Format: whole piece in a spruce wood box
Type of milk: raw cow's milk
Coagulation: enzymatic
Texture: soft paste
Aging: 20-30 days
DOP Vacherin Mont d'Or
Type of rennet : animal
Origin: Jura, France
Cheesemaker : Rivoire-Jacquemin
Storage: cold between 4º and 8º.

Gluten-free product

Ingredients:

Raw cow's milk, lactic ferments, salt and rennet.