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Mont d'Or Cheese Making Recipe

The Mont d'Or or Vacherin Haut-Doubs is a full fat cows milk cheese that is soft, uncooked and has little to no pressing. The consistency is creamy, and slightly salty. It is recognizable by its slightly washed rind surface showing through a light fleur or cover of white mold.
  • Yield2 pounds
  • Agingtime under 2 months
  • Skill Leveladvanced
  • Author


  • 2 Gallons of Milk (Not Ultra Pasteurized)
  • 1/2 Packet of C101 Mesophilic Culture or 1/8 tsp MA011 Culture
  • 1/64 tsp C7 Geotrichum Candidum
  • 1/2 tsp (2 ml) Single Strength Liquid Rennet
  • Salt (for Brine)
  • Calcium Chloride (for pasteurized milk)


  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or ladle to Stir Curds
  • 4 M7 Camembert Cheese Molds
  • 4 Cambium Strips
  • 4 Elastic Bands
  • Draining Mat