Milk collected the day before and placed in large vats is set to get the rennet curd. It is heated to 40 ° C for a very short time. After being stirred, it is cast in stainless steel molds and pressed. After removing the mold and cutting it, it is bent with a spruce strap harvested from the Jura forests.
Placed on spruce boards, The Mont d’Or spends 21 days in cool and damp cellars being rubbed with a moistened brined brush and turned daily.
At the end of maturing, it will be placed in a box made of spruce that appears smaller than the cheese in order for the crust to wrinkle like the mountains which it pays tribute to.
It is a seasonal cheese, it is eaten warm between September 10th and May 10th.