No French dinner is complete without a good cheese. At Christmas, the cheese will probably be a vacherin de mont d’or, an AOP cheese from the Jura mountains. This is a true Christmas cheese and much loved by the French. It is only produced in the autumn and winter. In the spring and summer, the milk from the same cows instead is made into comté. The cows must graze at an altitude of at least 700 meters. Mont d´Or starts selling in the autumn and is at its best in December, perfectly ripe and more or less runny.
The wine to go with it is, of course, a white Jura. Local combinations often work and not least here, where we have nuttiness both in the cheese and in the wine. If you don’t have a bottle of Jura at home, don’t worry, the cheese will taste just as good with champagne.
This post is also available in: Swedish