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Nap'BIO französischer Vacherin Mont d'Or AOP
470 g14 DAYS AVERAGE FRESHNESS
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The "Mont d'Or" or "Vacherin du Haut-Doubs" as it is also called is a protected specialty from France.
"Vacherin" was the cheese of the "Vachers", which translates as cowherd. It was made by farmers who made small cheeses from the winter milk, while the spring and summer milk was intended for the Comté. In winter, the cows gave less milk and access to the dairy was made difficult by the harsh climate. So the breeders made small cheeses on the farm for their own use.
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Mont d'Or is a raw milk cheese, made from milk that is neither thermised nor pasteurised and never exceeds 40 °C. The curd is pressed into cylindrical moulds, then removed from the mould and encircled with a ring of spruce wood. The soft cheese with a brittle rind is turned almost daily during the ripening period of at least 21 days and washed with salt water.
Mont d'Or is one of the last French seasonal cheeses. It is produced from 15 August to 15 March and then marketed from 10 September to 10 May.
Durability
Nutritional values per 100 g
| Energy value | 1264 kJ/303 kCal |
| Fats | 25 g |
| including saturated fatty acids | 16 g |
| Carbohydrates | 0 g |
| including sugars | 0 g |
| Protein | 18 g |
| Salt | 1.4 g |
| Fibre | g |
Allergens
| Milch |