Badoz has played a significant role in the rise of Mont d'Or on French tables during the winter season. This raw milk cheese, aged for 21 days and encased in a spruce box made by local artisans, features a wrinkled rind with beige to pinkish hues. The ivory-colored paste is supple and melting. It can be enjoyed with a spoon from the cheese platter or served hot in its box, on a slice of bread, or with a potato.
Highlights:
- An essential reference for Mont d'Or
- Guaranteed consistency year after year
- A cheese increasingly appreciated by families
![Image of some cheeses called Mont d'Or.](/-/media/Project/Comexposium-Master1/Master1-fromage/actu---fromage/actu-anglais/image-mont-dor-min.jpg?h=350&iar=0&w=555&rev=e3b4ae9db083434da2598222900b6892&hash=FD792D15C417D149C78284A7314E0252)