Mont d'Or recipe

Your are here: > Home > Cheese making recipes >

Mont d'Or recipe

A cavalcade of tastes and smells: the Vacherin Mont d'Or type of cheese. We really like this cheese speciality because its view, smell and taste are captivating. Bake on its own or with white wine, like a Fondue. Spill it over the fries, and just enjoy the tastes and smells.

The wood band surrounds cheese, which serves as a "cheese pot" both during ripening and baking. So no one should hesitate to prepare it, because this cheese can only be loved in any way. It is prepared simply, it is worth starting with a small amount. It takes only 21 days to ripen, which is really easy to wait for.

INGREDIENTS:

The ingredients can also be ordered in one package here

Homemade preparation of Mont d'Or type cheese:

You can find our English subtitled video about the Mont d'Or preparation bellow!

I'd cooked the wooden bands the day before

I boil the natural wooden band in heavily salted water for at least 2 hours. Then I pour the water off it and soak it in 15-20 degrees of pure salt water. I put in 1 liter of water, 1 tablespoon of salt and 1 capsule of brie culture. I'll leave it in this until use.

1. CULTURING: I put the fresh milk there to warm. I take the Mont d'Or culture out of the fridge, sprinkle it in a little lukewarm water and mix the contents of the capsule to give it time to hydrate and come to life.
When the milk reaches 37 °C I mix the prepared cheese culture.
I cover the pot and let the cheese milk ripen for 45 minutes.

2. INOCULATION OF MILK: At 37 °C I add 3 ml of rennet, which is also thoroughly mixed in the milk. I stop the movement of milk so that the clotting does not break.
I cover it and let it clot.
The milk begins to coagulate together after 10-15 minutes, but I let it solidify even more. The total clotting time will be 30-35 minutes.

3. CUTTING OF CURDS: I check with my palm if the curd is solid enough. I cut it with a curd slicer to the size of 2-2.5 cm in 4-5 minutes. I cut the whole thing carefully, being careful not to break the curd into small pieces.
I cover it and 10 minutes of rest follow. The curd continues to harden, solidify, sour, slowly drain the whey.

5. AFTER-HEATING: I stir it gently, then let the curd solidify for 20-25 minutes, while stirring it again two or three times.
The curd, meanwhile, hardens, shrinks, rounds off and becomes shiny.

6. FORMATTING: After last stirring, I leave it for a couple of minutes so that the curd settles to the bottom of the pot.
I drain the whey collected on top by using a silicone tube. Just loosely as much as I can easily get off of it.
Quick formatting follows. I take the curd into the prepared moulds with plenty of whey. The first rotation is 10-15 minutes after placing in the mould , and after 15-20 minutes I turn the cheeses over again.
I take it out of the mould, wrap it around the side of the cheese in a quick motion, and then hold it with a thick rubber.
I put the cheeses on a perforated GN tray, in this way the whey will be able to escape well during pressing. I place the cheeses in a row, put a cheese net on top, and then a tray on it so that I can squeeze the whole thing in one. I press for an hour and a half with the same weight as cheeses at 18-20 degrees. I take off the weight, the tray from the tops and turn turn the cheeses regularly. I let the cheese continue to sour. In total for 6-8 hours in a room with 18-20 degrees.
I cut off the overhanging part formed when pressing from the edge of the cheese. Mont d'Or preparing

7. SALTING: I make a 20% salt bath with a temperature of 15-16 °C: for 20 dkg of non-iodized salt, I pour enough water to give 1 kg of the solution. I calculate the salting time: I soak the cheeses in the solution at the rate of 90 minutes per 100 grams of cheese, for a while. I'll turn it around once at halftime.
For example, if I made 200-gram cheeses, then the cheeses spend 200x0.9=180 minutes in a salt bath, turning them around at half-time.

8. DRYING: Dry the surface for 1 day in a breezy place at 18-20 degrees.

9. MATURATION: The cheese ripens along with wood husks. The particularly complex cheese culture mix ensures that the cheese and its surface undergo a powerful transformation. The rind and the of the cheese are aged by yeasts, Rouge flora, and mild white mold. The cheese is transformed by lactic acid bacteria. The rind ripens in a slightly pink-orange direction, interspersed with white mold.
It's a pleasure to ripen this cheese and follow its change!
The ideal ripening temperature is 12-14 °C with a humidity of 90-95%. If you ripen it in a ripening box, then the humidity will be fine.
Ripening period: minimum 21 days , but up to another 21 days can be matured. Thus, we get an even more piquant cheese. Cheese
should be turned over during the ripening period, once every day.
By reducing the temperature, the ripening time increases.

Happy cheese making!