Vacherin Mont d'Or
Vacherin Mont d’Or is a seasonal cheese which is available, and at it’s best, from October to early February. It is made when the Montbeliarde cows are brought down from their summertime pastures in the Jura mountains. Mont d’Or is a protected cheese and must be made with the raw milk of Montbeliarde cows, fed exclusively on grass, and be made at an altitude of 700m.
Vacherin Mont d’Or is a decadent, unctuous and gloriously oozy cheese with a full, fruity flavour. It is rind washed regularly for three weeks then packaged in a wooden box and surrounded by a band of spruce, a coniferous evergreen, which imparts a woody, nutty flavour.
This cheese is aged for 8 weeks and is made with raw cows’ milk and traditional rennet.
*Vacherin varies hugely in appearance during maturation and throughout the winter season. The cheese can be anything from beige to brown or pink to orange. It is completely natural for the spruce that surrounds the cheese to curl in and crack the cheese and it is normal for a layer of mould to grow around it and over the surface. All of the above add character, complexity and flavour to the cheese!*
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