Mont d’or or Vacherin du Haut Doubs is a seasonnal cheese produced with french Simmental and Montbeliarde cows at an altitude of 700m. Sold between mid-October and mid-March, Mont d’Or is slightly washed which gives it a light yellow to salmon orange crust color. With its creamy, almost runny texture comes buttery and woody notes. If you want to bake it, make a cross with your knife to cut the rind and plant a garlic glove cut into two pieces (it helps to infuse the flavour in the cheese – we promise!) in its centre before adding a dash of dry white wine. Put the Mont d’Or in its box in the oven at 180° for 10 to 15 minutes. When you start seeing some bubbles on the top of the cheese, it is ready! Enjoy your meal with potatoes, salad, cornichons, and cold cuts. Amazing!