Mont d'Or AOP (500g) (Cow) - Les Freres Marchand

Area: Franche-Comté, France
Milk: raw cow’s milk
Type: soft paste with washed rind
Weight: 500 g
Fat: 23 % - MFFB : < 58 %

Maturing place: Lorraine, France

Maturing time: 21 days

Rind color: white

Texture color (inside): yellow

Tasting advice
Mont d’Or is usually eaten with hot potatoes and served with a salad.
Wine-pairing
Mont d’Or goes well with a Neufchâtel white wine.

History
Today, the origin of Mont d’Or is still a mystery. If the manufacturing process dates back to the end of the Middle Ages, the first written records date back to the 18th Century. They were found in 1764 in a letter from Jean-Jacques Rousseau in Yvernois and then in 1799 in a letter addressed to Parmentier. One thing is certain; it regularly appeared in the Louis XV table.
The appearance of Mont d’Or, such as other cheeses creations from Franche-Comté, coincides with the first clearings of high plateaus of the Doubs. Produced under the auspices of the great abbeys, that landscape shaping will become the mold of some great cheeses.

Fabrication
Seven liters of milk are needed to make 1kg of cheese. That soft rind-washed cheese is very runny, especially at the end of maturing.