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If you love cheese that practically hugs your bread, meet Mont d’Or (also called Vacherin Mont d’Or) — a seasonal, soft, washed‑rind cheese from the Jura, right on the Swiss border. It’s rustic, a little wild, and utterly irresistible when warmed. Think of it as the coziest cheese you’ll ever eat.
Type: Soft, washed‑rind cow’s milk cheese.
Region: Jura (France), near the Swiss border.
Packaging: Sold in a round spruce-wood box — not just for looks. The wood keeps the cheese in shape and gives a subtle aromatic note that sings through when warmed.
Seasonality: A winter treat — traditionally made from September to March.
Mont d’Or is the definition of creamy. When cold it’s spoonable, but when it’s warmed it becomes gloriously runny — silky and indulgent. The flavour is rich and earthy with a faint pine/woody note from the spruce box; the edible rind is delicate and slightly tangy. It’s simple, honest, and deeply satisfying.
The classic is Mont d’Or au four — baked in its wooden box until molten. Serve it with crusty bread, boiled potatoes, or a bowl of charcuterie and let everyone dip into the warm, oozy centre. Below is a quick step‑by‑step so you can recreate that moment at home.
1 whole Mont d’Or in its wooden box
1 clove garlic (optional)
2–3 tbsp dry white wine or a splash of kirsch (optional)
Freshly ground pepper
Preheat oven to 180°C / 350°F. Keep the cheese in its spruce box — remove any paper wrapper but not the box.
If you like garlic, peel and halve a clove and push the cut side into the cheese surface in a few places.
Make a shallow cut across the top and pour in the wine or kirsch if using. Grind a little pepper over the top.
Place the box on a small baking tray to protect the oven and bake for 20–30 minutes until the centre is molten and the top slightly puffed.
Serve warm — dip bread, small boiled potatoes or steamed veg straight into the cheese.
Tip: Keep an eye on it — you want a lovely molten centre, not a collapsed puddle.
Bread: A rustic baguette or country loaf for dunking.
Potatoes: New or baby potatoes, boiled and served hot.
Charcuterie: Saucisson, jambon cru or smoked ham cuts the richness beautifully.
Veg: Steamed green beans, roasted root veg or cornichons for a sharp counterpoint.
Wine: Try a Savagnin or an unoaked Chardonnay from nearby Jura; a light, dry cider also works a treat.
Mont d’Or tastes like the Jura: pine-scented pastures, small dairy farms and chilly winters by the wood fire. The cheese’s humble box and seasonal nature speak of tradition — made to be shared, warmed and eaten with friends. It’s not showy; it’s the warmth of the table, the clink of glasses and the comfort of simple pleasures.
A cosy winter supper for friends
A relaxed celebration when you want impressive food with zero fuss
An Alpine-themed tasting night — paired with charcuterie, cornichons and a selection of regional wines
