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Mont d'Or
cow’s milk cheese, often baked
Made in the Massif du Mont d'Or when the cows descend from their lofty pastures, this soft seasonal cheese, formally known as Vacherin Mont d’Or, is aged and sold in distinctive spruce boxes in winter and spring.
It’s delicious when studded with garlic and topped with white wine, then baked in the oven until golden and bubbling on top, just waiting for someone to dunk in a chunk of bread.
Text © Dana Facaros
Images by Arnaud 25 assumed (based on copyright claims)., Tristan Ferne