Mont d’Or is a seasonal cheese from the Jura Mountains. It’s produced only in the colder months between August and March. The cows graze on the rich pastures of the Jura region, and their milk is transformed into cheese that’s then matured inside spruce wood boxes. This unique process gives the French cheese its distinctive creamy texture and a slight hint of flavor from the wood. It’s an artisanal cheese, bound by AOC regulations, ensuring each piece is a masterpiece of dairy craftsmanship.
When people eat Mont d’Or the traditional way, it’s all about keeping it cozy and communal. The cheese gets a quick trim on the top and a splash of white wine is added. Then, you warm it up until it’s all gooey and irresistible. You dip crusty bread or boiled potatoes. It’s like a super easy French fondue party.
Here in Europe, picking up a Mont d’Or is pretty straightforward during its season, especially in France or Switzerland. You can usually find it in any grocery store, cheese shop, or cheese stall at the market. I always see people buying it at the grocery store. For friends back in the USA, it’s not out of reach either. Specialty shops like Murray’s Cheese stocks it.
We recently experimented with Mont d’Or in a way that’s a bit unconventional but incredibly delicious – adding it to pasta. The cheese melts beautifully, creating a rich and flavorful sauce that coats the pasta perfectly. I thought you might enjoy trying this out, so below is a guide on how to make Mont d’Or pasta. It’s easy and a fantastic way to enjoy this unique cheese.
Mont D'Or Pasta
Ingredients
- 1 Mont d'Or cheese
- a splash of white wine
- pasta of your choice, short pasta or spaghetti works well
- bacon or pancetta, for crisping
- optional: frozen peas
Instructions
- Start by preheating your oven to 200 degrees C (about 375 degrees F). Cut a small piece out of the top of the Mont d'Or cheese and set aside. Pour a splash of white wine into the cheese and replace the top. Bake in the oven for 15-20 minutes, or until the cheese is melted and bubbly.
- While the cheese is in the oven, cook your pasta according to the package instructions, but subtract a minute from the cooking time to keep it al dente.
- In a separate pan, crisp the bacon or pancetta until golden and set aside.
- Once the cheese is suitably melted, combine the pasta and crispy bacon directly into the pine box with the cheese, mixing well to ensure each strand or piece of pasta is luxuriously coated. If it seems like the pine box might not hold everything, simply mix the melty cheese into the pasta in a serving dish. For a burst of color and freshness, feel free to stir in some frozen peas.