Mont d’Or: how this cheese is becoming the winter must-have of 2025

When night falls early and the cold sets in, one name comes to mind: Mont d’Or. A cheese for sharing, it ticks the boxes of comfort, simple gesture and clean taste, like some Parisian Christmas brunches that focus on conviviality.

Why this seasonal cheese is a must this winter

Social networks have accelerated a trend that had already begun, as the boxed format makes the service fun. The seasonal nature of the product creates anticipation, and therefore desire, and reinforces the idea of a gourmet rendezvous. The product is available from September to May, and is both rare and familiar. Mont d’Or thus becomes a sign of winter, just as meaningful as raclette, as are certain Christmas events in the Paris region.

Mont d’Or AOP au lait cru – 500g – Cheese; Price €24.87.
The ideal size for a dinner for two, it fits effortlessly in the oven and on a small table. The puckered rind relaxes quickly, resulting in a creamy paste. Serve with a few potatoes, then a bitter salad for balance, before finishing on a sweet note like a Yule log.

This success is also due to a very simple ritual: score the surface, pour in a dash of Blanc du Jura, then place in the oven. At the end, everyone helps themselves to the spoon, which reduces the stress of complex service. The conviviality is immediate, and the generosity speaks for itself. Here, Mont d’Or ticks all the boxes of reassuring simplicity, just like a New Year’s Eve party on a Parisian rooftop designed for sharing.

“The cold season calls for simple, warm and convivial rituals.”

From raw milk to fir forests: know-how and PDO

Under PDO, we speak of Vacherin du Haut-Doubs, matured in a spruce box and strapped with a strap. This vegetable binding gently perfumes the cheese, but never crushes the raw milk. Maturation lasts a minimum of 21 days, sometimes a little longer depending on the desired profile. Mont d’Or owes as much to the forest as to the fruit orchards.

The milk comes from Montbéliard cows, raised at altitude, which structures the texture and taste. What’s more, the production period follows the rhythm of the winter cowshed. Each stage remains traceable, and the PDO firmly regulates the area and practices. In short, consistency comes from a clear framework.

• Sales period: September to May
• Preheat oven: 180°C
• Minimum maturation: 21 days
• Spruce box and strap
• Recommended serving: potatoes, pickles, cold cuts

How to prepare it in the oven without making any mistakes

First, remove the tin from the fridge 30 minutes beforehand. Then, hold the strapping in place, make a crosswise incision in the crust and slide in a clove of garlic. Pour in a spoonful of Savagnin, then wrap the tin in baking paper. Bake at 180°C for 20 to 25 minutes, checking for a quivering center.

Mont d’Or AOP au lait cru – 750g – Cheese; Price €35.30.
This format is best suited to a table of four, so cooking requires a little more patience. Leave it on for a few minutes longer for complete creaminess. As a result, you’ll get a smooth, even texture.

Without the oven, let it come to temperature and serve it with a spoon. A drizzle of honey and a dash of long pepper are all that’s needed, so that the sweetness is combined with good length. Serve quickly to keep its texture, then extend with roasted vegetables. Mont d’Or is tolerant as long as it is served warm.

Winter food and wine pairings

Jura whites work by aromatic affinity: Savagnin, Chardonnay or blends. A dry lager also works well, as it refreshes the palate. Avoid overly tannic reds, but a delicate Poulsard will do just fine. Mont d’Or likes pickles for a lively touch.

When it comes to bread, choose a rather tight crumb to support the creaminess. Lean charcuterie balances out the fat. Add a salad of treviso with walnuts, then finish with a pear for freshness. The whole is simple and precise.

Trends, short circuits and local impact

Mont d’Or AOP au lait cru – 1kg – Cheese; Price €58.77.
For a large table, this format guarantees a show when it comes out of the oven. However, it’s a good idea to anticipate the space and cooking time needed to keep the texture fluid. That way, service is quick and everyone can dig in without waiting.

This success has benefited fruitières and affineurs, as demand boosts winter sales. Short-distance sales not only energize the region, they also ensure better remuneration. Between spruce wood, drying kilns and workshops, we’re talking about deep-rooted jobs. The Mont d’Or supports an ecosystem that lives to the rhythm of the seasons.

On the platforms, the oven box is part of a no-holds-barred cuisine. Chefs and designers share short gestures, so recipes circulate quickly. Households adopt the same logic: few ingredients, sure results, immediate sharing. Mont d’Or or not, winter calls for the warmth that comes with ladling.

• Mont d'Or