Mont d'Or is made in both France and Switzerland though the two versions are slightly different. The Swiss use pasteurized cheese and the French do not. It's a high fate cheese made in late autumn and packed in a spruce box.
1 wheel Mont d'Or
Wrap the cheese, box and all in tin foil leaving the top uncovered. Bake at 350 until melted and slightly bubbly, about 25 minutes. If you bake it too long it will break the cheese and it will separate. Enjoy with crusty bread.