A soft, washed-rind cow's-milk cheese of the Haut-Doubs in Franche-Comté, made only in the colder months and boxed in a band of spruce bark that perfumes it with resin. Ripe, its pale interior turns almost spoonably runny under a wrinkled rind, with a rich, woody, lightly tangy flavour. Warmed in its box it becomes the dish Mont d'Or chaud. It carries an AOP designation.
Where it comes from
A seasonal spruce-banded washed-rind cheese of the Haut-Doubs, granted French AOC status in 1981 and AOP protection.
In the kitchen
Warmed in its spruce box until molten and scooped over potatoes and bread as Mont d'Or chaud.
Nutrition (per 100g)
~300kcalCal
~18.0gProtein
~25.0gFat
~1.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
