A seasonal ingredients in terms of culinary with good company even by your own is the best method for a healthy epicure.
Mond’Or is the name of the seasonal cheese from the mountain called Mond’Or (Mountain of Gold), the highest peak in the Doux region where is near the border between France and Switzerland.
This seasonal cheese produced during the period of time between 15 August to 15 March and simmered fermentation for three weeks. Since it is by the delicate special method, ingredients, the market period is limited from 10 September to 10 May. By the time we get delivered the first time of the season in Far East or other continent would be likely sometimes November therefore we feel and celebrate the winter season with welcoming this Mond’or arrival.
Profoundly, it tend to happen anywhere whether it is a cheese or certain proper nouns that the naming of products are differed by the countries : in terms of this case, the name of the cheese in Switzerland and France are different. On the French side, its called itself “Mont d’Or “ or “Vacherin d’Or”.
The Swiss side is called ” Vacherin Mont d’Or”.
The name has only been adopted in recent years. As a result of a debate over the territorial claims between the French and Swiss sides as to which side should call itself “Mont d’Or”.
( It was granted AOP status under EU standards in 1996 ).
The Swiss side took the name ‘Vacherin Mondor or Vacherin’.
AOP in 2003.
The cause of the territorial debate over the name, is a matter of the fact that possession of the legacy to start with. They both produce individually delicate quality by the specific landscape, facilities, and the dedicated craft. The rind of the milk is thick and creamy in the color of gold, and the cheese is made by the rind and tasting rich, tender part of the depth.
Because of its softness, it is placed in an epicurean crate when shipped.
It has a fantastic aroma of rich cream with a subtle woody note.
Since it is rich and milder ( there’s bitter and more fermented strong flavors also ), Mont d’Or is popular among any generations. It goes well with fondue style to serve them with seasonal vegetables especially mushrooms are treat alongside the bread, fruits, nuts, seafood, or poultry including Tempe and mock poultry.
For suitable beverages would be anything from soft drinks to alcoholic. Especially there’s no doubt that wine goes exceptional: these tangy and smooth French and Japanese Red are recommended by the French wine buyer and the owner of the winery called, “Kurambon” which suited well. Particularly, Kurambon in Yamanashi is located where has the similar mountainous landscape and environment like north western end of Alps where the surface area, and is partly flat but mostly hilly.
For other drinks, this seasonal cheese, Mond’Or suits with Organic English tea, grapefruit juice, even dry flavored Sake goes well too. That was what it meant of “popular among all generations “.
The occasion how we serve this is how we pleased. It is simply joyful to be able to appreciate the winter season by the craft and ingredients. I personally feel extra joy about think of sounds and space we create along with.
Please let me know if you have any recommendation or feedback on the tasting, sounds, or occasion. I would love to hear the feedback and opinion. Mostly enjoy Mont d’Or and winter season.
Location Reference :
Mont d’Or Alps : Vaudois Alps – Switzerland, 2,175 m
Mont d’Or du jula : Doubs – France, 1,463 m
(mountain partially in Switzerland)
Vacherin Mont d’Or AOP : Address | Interprofession du Vacherin Mont-d’Or
Rue Grenade 40
1510 Moudon, CH
Vacherin Mont d’Or Museum : Address | Rue du Mont-d’Or 17, Les Charbonnières, CH
