Mont d’Or AOP Mini Napiot 300g

Item No.IDA0WW0000278
Also known as Vacherin, Mont d'Or is a soft cheese made from raw cow's milk in the Haut-Doubs region in France. What's unique about Mont d'Or's visual appearance is that it is encircled by spruce bark strips and packaged in a spruce wooden box that keeps the cheese in place. It has a full, rich, swe
Out of stock
Pre - Order Available

Description

Also known as Vacherin, Mont d'Or is a soft cheese made from raw cow's milk in the Haut-Doubs region in France.
What's unique about Mont d'Or's visual appearance is that it is encircled by spruce bark strips and packaged in a spruce wooden box that keeps the cheese in place.

It has a full, rich, sweet and grassy flavour and a slightly acidic taste. Its rind is not edible like in most other French cheeses, so it has to be removed to get to the creamy, runny, almost liquid inside, when fully ripe. 
As Vacherin is already almost as melted, it can be eaten like a fondue and enjoyed with sparkling wines.

Who is Naipot?

The history of Fromagerie Napiot begins with Constant Napiot, great-grandfather of André Napiot and customs officer in the 1860s. ripening of cheeses. His son Michel, godson of a cheese maker, served in the army and then at the dairy school, and took over by launching his own company. 

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There are no reviews yet.

Mont d’Or AOP Mini Napiot 300g

Item No.IDA0WW0000278
Also known as Vacherin, Mont d'Or is a soft cheese made from raw cow's milk in the Haut-Doubs region in France. What's unique about Mont d'Or's visual appearance is that it is encircled by spruce bark strips and packaged in a spruce wooden box that keeps the cheese in place. It has a full, rich, swe
Out of stock
Pre - Order Available

Description

Also known as Vacherin, Mont d'Or is a soft cheese made from raw cow's milk in the Haut-Doubs region in France.
What's unique about Mont d'Or's visual appearance is that it is encircled by spruce bark strips and packaged in a spruce wooden box that keeps the cheese in place.

It has a full, rich, sweet and grassy flavour and a slightly acidic taste. Its rind is not edible like in most other French cheeses, so it has to be removed to get to the creamy, runny, almost liquid inside, when fully ripe. 
As Vacherin is already almost as melted, it can be eaten like a fondue and enjoyed with sparkling wines.

Who is Naipot?

The history of Fromagerie Napiot begins with Constant Napiot, great-grandfather of André Napiot and customs officer in the 1860s. ripening of cheeses. His son Michel, godson of a cheese maker, served in the army and then at the dairy school, and took over by launching his own company. 

Reviews (0)

There are no reviews yet.