It’s a bit like Beaujolais Nouveau made in Franche-Comté, a known meeting and expected from a good number of local gastronomy enthusiasts. This Thursday, September 10 will mark the launch of the new Mont d’Or season. Round spruce tins will flourish on cheesemongers’ stalls and their creamy paste should generously cover potatoes and Morteau sausages on the most gourmet tables.In addition to this, you need to know more about it.
–
Since August 15, the ten producers who make the precious cheese have been working at full speed despite the current health crisis. In Métabief, Eddie Sancey-Richard , third of the name and manager of the family cheese factory, begins his days at dawn to fill orders. In addition to the production of the cheese itself, the maturing and the preparation of the orders, the manager of the cheese factory sometimes starts at 3 am when it is necessary to harvest the milk from the farms in the area. He does not hide it, “the mount of gold, it is not that easy to do that”.
–
From father to son
Created in 1961 by Eddie’s grandfather, the Sancey-Richard cheese dairy is one of the smallest producers in Mont d’Or. Of the 5,500 tonnes of Mont d’Or produced each year, only 110 tonnes come from the Métabief cheese factory, which sells its production mainly to French (and sometimes even English) delicatessens.
–
The taste may vary according to the seasons
On the taste side, the new Mont d’Or does not have exactly the same taste as these little brothers at the end of the season. “We try to be as consistent as possible, but the taste can be different depending on the season. We adapt with the milk we have, it’s the job of the cheese maker to adapt to the raw material. We do a lot to the touch and to the visual. The first mont d’or taste a little less clear and a little less pronounced. It’s just time to rediscover all this dynamic around refining and manufacturing. “
Foodies have been warned, the Mont d’Or is to be tasted until May 10.
–
