Towards the top of my list of things that make me happy is an unctuous, ripe, raw milk cheese. It is entirely worth the 24 hour flight to Europe to experience the delicious taste and texture of a perfect cheese. The ultimate is, without doubt, the Mont d’Or. It is a seasonal cheese, only available from September to May, and is produced from the milk of Montbéliarde cows in the Jura region. It is so soft you have to eat it with a spoon. Who needs a baguette?
As a genuine Mont d’Or is illegal in Australia I have borrowed the photo from countrycheesecompany.com
