Vacherin Mont d’Or is a seasonal cheese which is available from late November to early February. It is made when the Montbeliarde cows, whose milk would usually go into making Comté, are brought down from their summertime pastures in the Jura mountains. In the winter, the harsh weather and snow stops the farmers being able to transport their milk to Comté making cooperatives, so instead, they make these seasonal soft cheeses.
The Jura, where these cheeses are made, is a heavily forested region. Centuries ago, this wood was used as fuel to produce cooked curd cheeses, but nowadays the relationship between cheese and forest comes in the form of the spruce bark that wraps around each Vacherin, imparting flavour and providing structure.
Mont d’Or is a protected cheese and must be made with the raw milk of Montbeliarde cows, fed exclusively on grass, and be made at an altitude of 700m.
The cows, by law, are exclusively grass fed in the mountains at around 900ft above sea level.
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