Mont d’Or: The Golden Legacy of the Jura Mountains

Legend has it that this cheese was born out of necessity and ingenuity.

In the heart of the Jura Mountains, where rugged terrain and harsh winters prevail, local farmers and cheesemakers faced a dilemma. During the summer months, they crafted large alpine-style cheeses like Comté from the abundant milk produced by their cows grazing on the lush mountain pastures. However, as the herds descended to the valley farms in early fall, the quantity of milk dwindled, making it insufficient for crafting these larger cheeses.

Undeterred, the resourceful artisans devised a solution. They began producing smaller cheeses using the remaining milk, which they aptly named vacherins. These vacherins, made from cow’s milk, were a testament to the adaptability and resilience of the mountain communities.

Over time, these smaller cheeses evolved into what we now know as Mont d’Or, capturing the essence of the Jura Mountains. Aged in spruce wood, which is abundant in the region, Mont d’Or acquires a unique flavour profile that reflects the terroir of the evergreen forests.

Thus, Mont d’Or stands not only as a culinary delight but also as a symbol of the creativity and resourcefulness of the mountain dwellers who crafted it. With each bite, one can taste the rich history and tradition that have shaped this extraordinary cheese.