The history of making Vacherin dates back to around 200 years, but only since 1981, it has been controlled officially. Swiss people call this soft, washed-rind cheese as Vacherin du Mont d’Or, in France it is called Vacherin du Haut Doubs (or just Vacherin in local shops).
Vacherin is produced only from 15th August to 31st March when the cows have come down the mountain after summer grazing and their milk is rich and fatty. The cheese is rind washed for 3 weeks before being wrapped in spruce bark, boxed and left to mature which develops its velvety mould surface. It has an almost liquid centre when ripe, is rich and creamy with a slightly acidic taste. A unique and luxurious cheese.
- Country of origin: France and Switzerland
- Region: Jura
- Family: Brie
- Type: soft, artisan
- Fat content: 45-50%
- Texture: spreadable
- Rind: washed
- Colour: pale yellow
- Flavour: smooth
- Aroma: rich
- Synonyms: Vacherin du Haut-Doubs, Vacherin Mont d’Or, Mont d’Or
Ingredients: Cow’s Milk, Salt, Animal Rennet, Starter Culture
Dietary: Not Vegetarian
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