History of Mont D’or Aop

Today, the origin of Mont d’Or is still a mystery. If the manufacturing process dates back to the end of the Middle Ages, the first written records date back to the 18th Century. They were found in 1764 in a letter from Jean-Jacques Rousseau in Yvernois and then in 1799 in a letter addressed to Parmentier. One thing is certain; it regularly appeared in the Louis XV table. The appearance of Mont d’Or, such as other cheeses creations from Franche-Comté, coincides with the first clearings of high plateaus of the Doubs. Produced under the auspices of the great abbeys, that landscape shaping will become the mold of some great cheeses.

Fabrication

Seven liters of milk are needed to make 1kg of cheese. That soft rind- washed cheese is very runny, especially at the end of maturing.

Tasting advice

Mont d’Or is usually eaten with hot potatoes and served with a salad.

Wine-pairing

Mont d’Or goes well with a Neufchâtel white wine.

Main Features

Product code: MONT1
Production place: Franche-Comté, France
Approval code: FR 54 395 173 CE
Maturing place: Lorraine, France
Shelf-life: 25 days
Maturing time: 21 days
Storage temperature: between 2°C and 8°C
Weight: 500 g

Nutritional Values

Type of milk: raw cow’s milk
Rind color: white
Type of cheese: soft rind-washed cheese
Texture color (inside): yellow

Ingredients:
- Raw cow’s milk 98,5 %
- Lactic acid bacteria 0.3 %
- Rennet 0.1 %
- Salt 1,1 %

Microbiological Standards

Listeria: none in 25 g No preservatives or color additives.
Salmonella: none in 25 g Guaranteed GMO-free, in accordance
Enterobacteria: < 10 ufc/ml with current legislation.

Energetic value per 100 g

kcal-kJ 280-1161
Proteins 18 g
Total fat 23 g
Of which saturated 15 g
Trans fat 6.5 g
Carbohydrate 0.5 g
Of which sugars 0 g
Salt 1.1 g
Sodium 523 mg