The Mont d’Or it’s the winter star cheese : both soft and melting, some even taste it with a teaspoon, on bread, or for the greediest in the form of a fondue! We salivate in advance…
What is Mont d’Or cheese?
Originally from the Jura and more precisely from the Doubs, Mont d’Or cheesealso called Vacherin Mont d’Or, is a raw milk cheese protected by a PDO and an AOC. His particuliarity ? It can only be marketed between September and May to respect tradition. It takes its name from the geographical area where it is made: the Mont d’Or is the highest mountain in the Doubs (1461m above sea level) but it also owes this name to its resemblance to the mountain, in fact its bleached rind can make you think of the snowy Mont d’Or…
What does Mont d’Or taste like?
The Mont d’Or is a very creamy and slightly salty cheese. Obviously, the more it is refined, the stronger it will be in taste. Its aromas are close to farmhouse butter and it also has sweet and woody notes. Indeed, during its manufacture, the Mont d’Or is pressed then strapped with a strip of spruce woodwhich gives it an incomparable taste. No wonder that Mont d’Or is theone of the favorite raw milk cheeses of the French !
What is the difference between Vacherin and Mont d’Or?
Mont d’Or is the name given to this cheese by the French, while Vacherin Mont d’Or is the name given to it… by the Swiss! France VS Switzerland: still today the duel rages between the two countries to find out which invented this cheese. Both molded in a wooden boxthey can be eaten both cold and hot, but there are a few small differences between the two: the Mont d’Or is made from raw milk and its rind is whiter than that of Vacherin made from thermized milk. Between France and Switzerland, the border is thin just like the difference between Mont d’Or and Vacherin.
What are the benefits of Mont d’Or?
We would tend to think that all processed cheeses are of the same caliber, but not always! Mont d’Or is the exception which confirms the rule because it is less caloric than other cheeses which are eaten melted such as Raclette, Comté, Emmental, Abondance, etc. There are approximately 288 kcl for 100 g of Mont d’Or, enough to give yourself the right to be greedy! It’s also a cheese rich in calcium, which makes him a good ally to keep bones strong! Mont d’Or also has a high content of protein, about 17 g of protein per 100 g of cheese, which makes it a good source of protein for flexitarians who limit their meat consumption. Mont d’Or also contains vitamin A, a powerful antioxidant that helps fight cell aging and plays a major role in the quality of vision! Consuming vitamin A – by eating Mont d’Or, for example – is thus a way of reducing the risk of cataracts and AMD. So why deprive yourself of it!
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