Vacherin Mont d’Or

Mont d’Or, also known as Vacherin Mont d’Or, is a celebrated seasonal cheese with a rich history rooted in the Jura region, which straddles the French-Swiss border. Its production is strictly regulated and limited to the months between August and March, when the cows descend from the high alpine pastures and their milk becomes richer and more flavorful. This Swiss AOP version, cousin to the French AOC, is instantly recognizable by its distinctive spruce bark box, which imparts a subtle resinous aroma to the cheese.

Mont d’Or is a seasonal AOC cheese produced in Switzerland. The rind of Vacherin Mont d’Or is washed, giving it a light yellow to salmon-orange crust. Its interior boasts a creamy, almost runny texture that releases buttery and woody notes, a direct result of its spruce wrapping and careful aging.

For the ultimate experience, bake it in its box: score the top in a cross pattern, embed halved garlic cloves into the cheese, add a splash of dry white wine, and bake at 180°C for 10–15 minutes until bubbly. Serve with steamed potatoes, charcuterie, and cornichons for a truly indulgent, communal meal.