Mont d'Or, also called "Vacherin", takes its name from the highest mountain in the Doubs. It is a seasonal mountain cheese, produced at an altitude of at least 700 meters, from August 15 to March 15, when the herds are not grazed. Presented in its spruce box, its rind is wrinkled like its native mountains. Its smooth and melt-in-your-mouth paste is eaten with a spoon. Baked in the oven, drizzled with white wine and a bit of garlic, the "hot box" is a tasty meal, simply accompanied by potatoes and salad.