Hi all,
I feel like knowing you because I read your recipes and your exploits for 1 month. I have just registered ...
I started my first cheeses type Gorgonzola since last Monday. By browsing the forum I came across the Mont d'or, one of the cheeses that I would like to make.
I get a thesis from a veterinary student who is on the Mont d'Or cheese. The student came from the region so she spent a lot of time in a cheese factory that produces the Mont d'Or to write her thesis.
Unfortunately for you, the thesis is in French .... but Google translation is our best friend.
The thesis becomes very interesting on page 37 and the following pages.
Among other things, you can read reads: "The most suitable yeasts for the manufacture of Mont d'Or are thermophilic leavening: they produce less acid than the mesophilic leaven for the temperatures used in the manufacture, Order of 30 ° C .... ".
I enclose the document that you will be able to translate and apologize if my English is not perfect because I am francophone.