A traditional cheese of France and Switzerland made from cow's milk that typically will contain almost 50 percent milk fat. When produced in Switzerland, the cheese is referred to as Vacherin Mont d'Or and is made with pasteurized milk. The French version is known as Vacherin Mont d'Or, Le Mont d'Or, or Vacherin du Haut-Doubs (the A.O.C. name) and is produced with raw, unpasteurized milk. After aging for two to three months, the cheese forms a crust that encases a soft, creamy texture with small holes throughout the cheese. This cheese provides a mild, rich nutty flavor with a distinctive aroma. Because this cheese is so soft, it is very spreadable and may be eaten with a spoon.
It is not uncommon to find versions of this cheese that are not the true Mont d'Or cheeses which are made by producers in the U.S. and Europe. Cheeses such as Edel de'Cléron, Ecorcé de Sapin, Tourree de l'Aubier, and Tavaillon are all respectable cheeses made to be the same as Mont d"or with the creamy soft texture and the similar rich flavor.