Vacherin Mont-d'Or

Uncooked soft cheese made from cow's milk.
The mountain farmers from the Haut Doubs make this cheese from Montbéliard cow's milk as soon as the cows come in from the pastures in early Autumn. They continue to produce the cheese until
31 ' March. It is left to mature in the cellar and the final ripening stage takes place in a spruce wood box, where the cheese is kept for at least 3 weeks. This gives the crust a slight smell of resin. It is light in colour, soft and creamy.
It is usually eaten at the end of a meal with white or red wine from the Arbois or the Jura. It can also be eaten with a spoon, or served hot on boiled potatoes.