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Cheese from France, Haut-Doubs
Raw whole milk from Montbéliarde and Simmental cows, heated at most once and to no more than 40 °C, is set with calf rennet between 15 August and 15 March. Each soft cheese is girded with a strip of spruce bark, brined, and ripened on spruce boards at no more than 15 °C and at least 90 % humidity, rubbed with salted water. After the 12th day it finishes in a spruce box and leaves the cellar from the 21st day.
| Raw whole cow milk, heated at most once and to no more than 40 °C | Nothing added or removed except the listed ingredients[montdor-cdc] |
| Calf rennet | [montdor-cdc] |
| Selected lactic and ripening cultures | Liquid starters at most 3 % of the milk volume when grown on reconstituted milk[montdor-cdc] |
| Water and salt, for washing the curd (up to 10 %), brine and rubbing | [montdor-cdc] |
| Spruce bark strap, 28–35 mm wide, heated to at least 90 °C for 30 minutes before use | [montdor-cdc] |
| Starter | selected lactic cultures and ripening flora |
Total time across the recorded steps: 33 days
What changes: Calf rennet sets the raw whole milk, warmed no higher than 40 °C
Made only from 15 August to 15 March. Milk chilled to 2–9 °C is renneted by 4 pm the next day (morning milk) or 4 am (evening milk); water may be added up to 10 % of the vat volume.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw whole milk from Montbéliarde and Simmental cows, heated at most once and to no more than 40 °C, is set with calf rennet between 15 August and 15 March. Each soft cheese is girded with a strip of spruce bark, brined, and ripened on spruce boards at no more than 15 °C and at least 90 % humidity, rubbed with salted water. After the 12th day it finishes in a spruce box and leaves the cellar from the 21st day. Made in 6 steps over 33 days. The longest step, finish in the spruce box, takes at least 21 days (Cahier des charges de l'appellation d'origine…) and runs at 2–8 °C (Cahier des charges de l'appellation d'origine…).
| Main step | at least 21 daysSet[montdor-cdc] | Finish in the spruce box |
|---|---|---|
| Temperature | 2–8 °CSet[montdor-cdc] | Finish in the spruce box |
A seasonal winter cheese strapped in spruce bark and finished in a spruce box, so the wood is part of its make and flavour.
Mont d'Or is a raw-milk cheese, and the milk is heated only once, to no more than 40 °C, so it is not pasteurised. ANSES names Salmonella, enterohaemorrhagic E. coli and Listeria monocytogenes among the risks of raw-milk cheeses, and ranks soft washed-rind cheeses next after the main sources. It advises pregnant women, people with weak immunity, people over 65 and young children to avoid raw-milk cheeses other than cooked pressed ones such as Gruyère or Comté, and says that cutting off the rind is not enough. The specification heats the spruce strap to at least 90 °C for 30 minutes before use.
Every number is labelled with how it is known. How this atlas is made
Abbeys at Saint-Claude and Montbenoît opened the Jura high plateaux to pasture from the 12th century; this seasonal cheese has been made in local dairies since the 19th century and won its appellation in 1981.
