Origin: Franche-Comte region of la gaie France We Paid: Rien, but it cost out lovely friend Livi £10 (per rond) Quick Description: A stinky, smelly stunner, great for dipping bread in General Info: This one came from Borough Market in London. A lovely fromagier there once told us that the Mont d’Or season is fleeting. Production begins in August and runs through to April, but the majority are made mid-winter with raw milk (unpasteurised) when the cow’s milk is ideal for soft and squishy cheeses. We got ours on April 1st…
Mont D’Or
