Vacherin Mont D'Or


Vacherin Mont d'Or is a special seasonal cheese made in both France and Switzerland, only available between mid-September and March. The cheese is made from the winter milk of cows who are brought down from their pastures in the Jura mountains region for the season.

Vacherin Mont d'Or is a special seasonal cheese made in both France and Switzerland, only available between mid-September and March. The cheese is made from the winter milk of cows who are brought down from their pastures in the Jura mountains region for the season.

The cheese is bound by a band of spruce. Spruce cutters come to the Jura specifically for the Mont d’Or season to fell the trees and cut the bark for the binding process. Many people in the area feel that the Jura and its spruce trees are inextricably linked. The scent of the spruce permeates the cheese and gives it a distinct and pleasant aroma -rather like maturing wine and spirits in oak barrels. There should be a good balance between the spruce and the cheese; one should not overpower the other. The spruce girdle also helps the cheese keep its shape and should not be removed even when serving.

Vacherin Mont d'Or is a very delicate cheese, and should be kept very cold in storage before being consumed from 4-5 weeks of maturity. It has an orangey pink washed rind and is buttery, velvety and when it's at its best is hard to contain and should be eaten with a spoon. Its flavour is rich, creamy and fruity, which lingers on the palette. To eat the cheese, it is recommended that it be allowed to breath at room temperature for several hours before carving off the inedible rind and scooping out the soft cheese inside with a spoon.

Bake the Vacherin and serve it with boiled potatoes and bread, with cornichons and charcuterie on the side:

Ingredients:

  • Wheel Vacherin Mont D’Or
  • Garlic Cloves
  • Good Splash of Dry White Wine

Preheat oven to 180C.

Cut the garlic cloves in half and smear over the top of the Vacherin Mont D'Or. Make half a dozen holes into the skin of the Vacherin Mont D'Or and dribble the white wine into the holes. Put the lid over the cheese and cover the whole box with aluminium foil. Bake for about 20 - 25 mins in the oven or until the top feels soft to the touch and the cheese underneath is oozy.

We suggest pouring over gently boiled potatoes or dipping in hunks of a crusty fresh baguette, crunch celery sticks, potato wedges or salami for a sociable starter for 4. Enjoy.

Web Design by FDC