VIDEO: The cheesiest ode to France ever made

VIDEO: What's so great about France?

Published: 17 February 2017 13:50 CET

VIDEO: The cheesiest ode to France ever made

It's no secret that the French are obsessed with cheese (here's the evidence to prove it, by the way).

Yes, the typical French person will eat a whopping 25.9 kilos of the stuff each year.

And there are so many varieties that Charles de Gaulle once said “How can you govern a country which has 246 varieties of cheese?”

Some estimates put the total as high as 400 today.

Anyway, cheese is one of the best things about this marvellous country, and here is a homage (or should that be a fromage) to it!

Why is everyone in France talking about Mont d’Or cheese today?

A Mont d'Or cheese. Photo: AFP

Today is the day!

September 10th marks the beginning of the sale of the famous Mont d’Or cheese in France.

This rich cheese with a rich history borrows its name from the highest point of the Doubs département (located in the Bourgogne-Franche-Comté region in Eastern France) and goes way back since it was already mentioned in the 1280 Encyclopédie des Fromages (the Cheese Encyclopeadia).

Morning Stroll in the Mont d’Or by Aurélien Billois https://t.co/OQn07divlL pic.twitter.com/EDxhxmQLi4

— Fubiz (@fubiz) September 4, 2020

You can also find it under the name Vacherin, but rather in Switzerland than in its original region.

Though it is much loved, the Mont d’Or cheese is also much awaited as it can only be savoured from September 10th to May. Here’s why.

A seasonal cheese

The Mont d’Or was first created after peasants looked to create a smaller cheese with their “winter milk”, as the production was reduced during the coldest months. A raw milk that, according to the Fromagerie La Fert é, gives it a “texture that offers a soft and creamy consistency without being too runny”.

It can only be produced from August 15th to March 31st, hence why its appearances in dairies are seasonal.

Consequently, it became a winter cheese and could not be produced in the summer since it can’t handle hot temperatures. During spring and summer, where milk is more abundant, Comté cheese is made.

Specific production process

But other than being unobtainable during the sunny months, its making process also follows a list of specifications since it has both the Appellation d’Origine Contrôlée and the Appelation d’Origine Protégée.

These designations attest to the authenticity of the product and of the savoir-faire of its producers while protecting its name not only in France but in the entire European Union.

The Mont d’Or can then only be produced in a designated area of 95 Haut-Doubs municipalities – all at least 700 metres above sea level – and made at of raw milk from grass-fed Montbeliarde or French Simmental herds.

A woman cutting the spruce straps that circle the Mont d'Or cheese. Photo: AFP

The cheese is also supported by a circle of spruce wood to provide it from running. After at least a 12-day maturing (during which the cheese is scrubbed daily with salted water), the Mont d’Or terminates its ripening process in a slightly smaller spruce box that gives it its wrinkled crust as a nod to the mountain it took its name from.

But these many specificities do not prevent producers from delivering (on average) 5,500 tonnes of Mont d’Or each year.

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