Mont d’Or

Mont d’Or (vacherin du Haut-Doubs)

What it is

It may be made only between 15 August and 15 March and sold only from 10 September to 10 May, which gives it something almost no other cheese has: a legally closed season. The spruce belt is not decoration — the bark holds up a paste that cannot hold itself, and it is where the resin note comes from.

In the kitchen

Bake it in its box at 180 °C for 25 minutes with a splash of vin jaune and a garlic clove pushed into the crust, but pierce the top first — sealed, it boils over.

Goes with

Potato Garlic Vin jaune Smoked cured pork belly Black pepper Onion

In season alongside

Balsam poplar buds Bog myrtle Bronte pistachio Crowberry Cervione hazelnut Ankimo

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