Nearly 9 million Mont d'Or produced, with more than 30 million liters of it processed, by 500 producers.
This Tuesday, November 5, 2024, the Mont d'Or AOP interprofessional union was able to warmly congratulate the big winner of the 37th edition of the Mont d'Or AOP interprofessional competition, in Malbuisson, a town located on the shores of Lake Saint-Point, in the Doubs.
A tasty podium
The Badoz cheese factory won the gold medal, followed by the Sancey-Richard cheese factory, silver medalist, and the Napiot cheese factory, bronze medalist.
It was at the end of a tasting lasting almost two hours, involving 9 producing cheese factories, that the jury, made up of 9 enthusiasts, finally agreed on the big winner of the season. After an examination of each element of the precious seasonal cheese (appearance, texture, fragrance and flavors), it was concluded that the Badoz cheese dairy was the crown winner for best Mont d'Or 2024-2025.
More information on mont-dor.com
About Mont d’Or AOP:
Appetizing sensually pleated blond crust, evoking the relief of the mountains where it was born, emblematic round boxes and straps, both fruits of the spruce: the Mont d'Or is above all a story of art and material. The one that we also know under the name “vacherin du Haut-Doubs” is distinguished by its creamy and melting texture as well as its subtly woody taste.
Made from raw cow's milk, Mont d'Or is exclusively produced between August 15 and March 15 of the following year, then marketed from September 10 to May 10. It has benefited from a Controlled Designation of Origin since 1981 and a Protected Designation since 1996, anchoring its manufacturing in Haut-Doubs, particularly in the territory of the communes of Pontarlier and Morteau. This cheese is enjoyed baked and runny, spread deliciously over potatoes and served with Comtoise cured meats. It also reveals all its potential on a platter at the end of a meal, roomed and enjoyed with a piece of crunchy country bread, which allows its delicate flavors to fully express themselves.
Key figures for the 2023-2024 season:
– 8,884,603 Monts d’Or produced
– 5,528 tonnes produced
– 30,222,351 liters of milk processed
– 10 cheese factories including 1 farmer producer
– 500 milk producers
– 2 breeds of cows: Montbéliarde and Simmental
– AOP zone: 95 municipalities at an altitude of more than 700 meters – 21 days minimum maturation
– Weight of the finished product, box included: from 480 g to 3.2 kg!
The Mont d'Or sector adapts each year to the production of AOP milk which is carried out in line with the potential of the environment and while respecting natural hazards.
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