Vacherin Mont d'Or truly is something special.
To a cheese lover, there's almost nothing better than cracking the top crust and dipping a hunk of crusty bread into the gooey, liquid cheese within. At room temperature, Vacherin Mont d'Or is very soft and gooey, but with a little warming, either in the oven or sitting by a fire, the cheese takes on a wonderful liquid texture that cries out to be dipped into. Bread or boiled potatoes work really well and if accompanied by some pickles and charcuterie it's a wonderful meal in itself.
Vacherin Mont d'Or is only made between August and March when the weather starts to turn and the cows come down from the high Alpine pastures. As the cows are not feeding on the lush Summer pastures, the difference in the milk produced means that it's not suitable to make Comté and therefore the wonderful Vacherin Mont d'Or is produced.
Matured and washed for around three weeks, Vacherin Mont d'Or takes on a full flavour and lovely silky texture and is an absolute delight, making the winter months a little warmer for everyone who tries it.
We LOVE this cheese!
Vacherin Mont d'Or is available in our shop October to late February/early March. Between these times, Winslade is a great alternative.
Main image by Spoonful of Happy Photography
|Region/Country||Vallée de Joux, Switzerland|