The Montbéliard cheese dairy is housed in a traditional farmhouse built by Mennonite monks in 1834. It was they who recognized the Montbéliarde breed of cow in the 18th century. This thermized cow's milk cheese is washed with a brine containing white wine during maturing.
It is aged for 45 to 60 days. Its natural rind is orange.
Its ivory-colored paste is very soft and slightly alveolate.
FLAVOR: Its paste is soft and delicate, its flavor rather pronounced and its aroma mild and milky. Its youth gives it lactic notes with a hint of acidity. Pleasantly salty, this cheese offers floral and herbaceous notes from the white wine used in its ripening.
HOW TO TASTE IT: Simply add it to your favorite selection of raclette cheeses. It will add a nice variety of flavors to your meal. Or don't hesitate to melt it in a panini or use it to gratinate asparagus.
Pairs well with a fruity wine such as Beaujolais or Jura.
