Vacherin Mont d’Or AOP 440g | 🩆The Bow Tie Duck Manila

Vacherin Mont d’Or AOC by Fromagerie Beillevaire

Rich, Creamy Perfection

This win­ter­time French favorite from the region of Haut-Doubs in France is made from raw cow’s milk and ripened in its sig­na­ture spruce wood box. It is the creami­est of Franche-ComtĂ© cheeses, easy enough to savor with a spoon.


With a fine, almost rosy orange rind, the pĂątĂ© of the Mont d’Or is creamy — ten­der and run­ny — with a mild, almost bal­sam­ic taste. It is del­i­cate on the palate, with woodsy fla­vor notes. Avail­able most­ly in the win­ter months, it is a Christ­mas­time treat. Cheese curds are shaped in a cloth-lined mold to cre­ate the ini­tial wheel-like shape, then encased in a strip of bleached spruce to defuse the resin-like resid­ual tastes. The cheese is matured for at least 3 weeks in cool tem­per­a­tures and light­ly brined. The more mature the cheese gets, the creami­er and run­nier the pĂątĂ© becomes.


Because this cheese is run­ny, it is best to cut it into wedges and serve them in indi­vid­ual small dish­es. Add a sprig of rose­mary and some crushed gar­lic to enhance its fla­vors. A board of sala­mi and pick­led veg­eta­bles or cor­ni­chons with a bas­ket of warm bread on the side will pair perfectly.

Of course, the best way to enjoy the Mont d’Or is by bak­ing it. Pre­heat an oven to 190ÂșC, wrap the wood­en box in foil with the top exposed, then poke sliv­ers of gar­lic in through the cheese rind. Pour a quar­ter cup of dry white wine into the holes and over the cheese, then bake it for up to half an hour. Serve it with more white wine — we like GewĂŒrz­tramin­er, Chardon­nay, or Sancerre — or if you pre­fer beer, a Dou­ble or Impe­r­i­al IPA or an amber Bel­gian ale will set you to rights.


Well before the cre­ation of delin­eat­ed bor­ders, in the regions of Haut-Doubs, France and Vaud, Switzer­land that includ­ed Mont d’Or, monks made this wood-encir­cled cheese. When the bor­ders were set, a bat­tle for the cheese known as Vacherin Mont d’Or began. The French made theirs from raw cow’s milk and the Swiss turned to a form of pas­teur­iza­tion. The Swiss won the legal rights to the name ​“Vacherin Mont d’Or” in the 1970s and the French were to call their cheese ​“Vacherin du Haut-Doubs”. The French being French, of course, place ​“Vacherin Mont d’Or/Vacherin du Haut-Doubs” on the first line of their offi­cial doc­u­men­ta­tion and then pro­ceed to use ​“Vacherin Mont d’Or”. They even man­aged to get an AOP from the EU in 1996!

Storage Instructions

Cheeses (except brined ones in jars) should be stored in the crisper or the but­ter draw­er of a refrig­er­a­tor, not on the shelves them­selves. This is to help reg­u­late their tem­per­a­ture and humid­i­ty lev­els — and pre­vents the for­ma­tion of mold. Once opened, they should not be kept in their orig­i­nal pack­ag­ing. Soft cheeses with del­i­cate rinds need to breathe, so they are best placed in glass con­tain­ers lined with paper tow­els to absorb extra mois­ture. Leave the lid open a tiny bit for air to cir­cu­late. Beill­e­vaire cheeses are air-flown from France on demand. They are meant to be con­sumed with­in 1 to 2 weeks of their arrival at your residence.

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