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.
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Author:
Britt Karlsson
Maker of World's Top Wine Tours. On WBI's Power List of wine journalists. Wine Profile of the Year 2011. We've been named World's Top Wine Tours by Travel + Leisure Magazine. We've written a wine book that won the award World's Best Wine Book for Professionals and another that's been awarded Best Wine Book in Sweden for Professionals. We had (probably) the first web site on wine in Scandinavia in 1996. We publish one of the most read independent wine newsletters on wine. And lots of other things we're proud of too.
Author:
Britt Karlsson
Maker of World's Top Wine Tours. On WBI's Power List of wine journalists. Wine Profile of the Year 2011. We've been named World's Top Wine Tours by Travel + Leisure Magazine. We've written a wine book that won the award World's Best Wine Book for Professionals and another that's been awarded Best Wine Book in Sweden for Professionals. We had (probably) the first web site on wine in Scandinavia in 1996. We publish one of the most read independent wine newsletters on wine. And lots of other things we're proud of too.
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