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This velvety Mont d’Or is made by the same producers as the Comte cheese. When the cows return from the high mountains to the valleys for the winter, their milk gets richer, but there is also less of it to go around.


This is ideal for making a smaller cheese, that is creamier and softer than the famous Comte, and doesn’t need maturing for months. It is ready in the late Autumn, and only available for a couple of months.


It is a show stopper at Christmas, not only due to its flavour, but also to its exclusive seasonality. It goes well with our Cornish wine, Polgoon Bacchus – with its hints of grapefruit and white pepper.


Our Mont d’Or has just started its season in our shop. Come and see us to talk you through how to serve it or to help you choose the right accompaniments.


The recipe is very easy to make, and absolutely delicious:

  • 1 Mont d’Or
  • 5 pieces of garlic, peeled
  • 75ml white wine
  • 1 rosemary (optional)
  • bread sticks



Preheat the oven to 200C. Unwrap the Mont d’Or, but leave it in its little wooden box. Pierce the top of the cheese in several places and insert the pieces of garlic. Add the rosemary. Then add the white wine and place on a baking tray in the oven. Bake for 20min.