la creme de la creme (Mont-D' Or)

Member Name: pontecaille

Product:	Mont-D' Or
Date:	01/06/01 (30 review reads)
Rating:

Advantages: creamy, tasty, suits any taste

Disadvantages: to b imported

I hope u will forgive me if I don’t use the proper technical words to explain the fabrication of this wonderfully scented and tasty cheese. I however looked in the dictionary which is I think out of date so with a bit of good will I am sure I can turn this op in the way I want it to go…hopefully.
To start with:
Mont D’ Or is a French made cheese from the Jura Mountains (ski slopes, hill walking, nice people…) but you can also find varieties in Switzerland. It has what we called in France: Appellation d’ Origine Controllee meaning Label of Control Origin. You will find this label in food in general and in the wine field. This label is quite hard to obtain as rules have been set up around it. Mont d’ Or is a winter speciality (from October o February) that is maybe why it is strapped into this sublime pine wooden belt…
Serving methods and conservation:
You can simply scoop the cheese out and easily spread it onto nice country bread, or on a bed of green salad with walnuts or just pass it to the oven topped up with a glass of white wine and served with potatoes. It is also used to make a fondue. Or you can go for a “tartiflette”: one layer of sliced potaoes, one of onions, one of Mont d’ Or, a bit of cream and milk and you do the same once or twice again. This recipe is usually made with Relochon cheese, another smashing cheese. You can use some of your imagination as well to serve this succulent cheese. I often eat it with jam and fresh bread. Yes!! Just try it on its own and you will taste a bit of sweetness as well so why not using it that way…you can serve it as a main course or as dessert.
It should be left in a cool place the fridge for example up to 7 to 10 days as long as it is recovered with cling film. Of course if you have a cellar it will be even better for the conservation. Make sure you take the cheese out few hours before to degust it, it is like a good wine: it needs
to “chambrer”(to be brought to room temperature).
Production:
Mont d’ Or is made from cow’s milk left to steep for several weeks and sometimes months. First of all the milk is heated, once curled it is placed in big circle tubs full of holes. When it is solid it gets cut into rounds.
Then a stripe of red pine is put around it. This method helps to refine the taste. It is probably this “sangle” (made from spruce) that gives this light balsamic flavour rather unique.
It is thereafter moved to a “refiner” who will refine the cheese for 3 weeks. Finally it needs to be turned occasionally and brushed with salted water. And there you are: a very nice and creamy cheese with a runny consistency and a fabulous flavour. Just make sure the top of the cheese has a supple and yellow look. It will bring you the best out of it.
And bon appetit!

Summary: