Mont d’Or cheese takes its name from a peak in the Jura mountain range, Mont d’Or, which stands on the border between France and Switzerland.
On either side of the border, in both France and Switzerland, they produce a cheese called "Vacherin". At first glance the cheeses are very similar but, make no mistake about it, they are two different products!
- On the Swiss side, a cheese named "Vacherin Mont-d'Or", or simply "Vacherin", is made from pasteurised milk and matured for 17 to 25 days.
- On the French side, "Mont d'Or", or "Vacherin du Haut-Doubs", is made with raw milk (which gives it a taste and creaminess to die for) and matured for 21 days.