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The editorial staff of 19/20 introduces you to a seasonal cheese: Mont d’Or. It is made in Haut-Jura and can be enjoyed melted, in the oven or more classic with bread. This cheese has been protected for 40 years by an AOC.
It was said to be one of Louis XV’s favorite dishes. In the Doubs, followers of Mont d’Or are legion. “It’s a convivial dish, it’s a family dish, it’s a dish of friends, it’s a dish that is eaten in winter with snow outside, it is eaten by itself”, confides the customer of a restaurant. Each year, 6,000 tonnes of Mont d’Or are produced in the Jura massif.
At Métabief in the Doubs, at 5 am, the cow’s milk has just been delivered. The work of the cheesemakers can begin. In a room heated to over 30 degrees and saturated with humidity, you must first curdle the milk, let it solidify and trust the famous cheesemaker’s touch. It is a know-how handed down from father to son for over 60 years, and which is bearing fruit.