Vacherin Du Mont d'Or DOP cheese made with raw Montbéliarde cow's milk and aged between 3 and 4 weeks. This soft 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 milk from cows between August 15 and March 15, so it is only marketed between October and April. A seasonal, velvety and aromatic cheese. It comes in a round spruce wood box that imparts 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 the cheese, so the French DOP cheese is sold as Vacherin du Haute-Doubs; the remaining ones are marketed as Le Mont d'Or.

Traditionally consumed by cutting off the top rind and eating the almost liquid cheese 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
Ripening: 20-30 days
DOP Vacherin Mont d'Or
Type of rennet: animal
Origin: Jura, France
Cheese dairy: Jaquemin-Rivoire
Storage: cold between 4º and 8º.

Gluten-free product

Ingredients:

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