Vacherin Mont d'Or

Vacherin Mont d'Or is a type of cheese made in the Jura Mountains on the border of France and Switzerland. It is a seasonal cheese produced between August 15 and March 15, and made from the milk of cows that have been fed on fresh grass and hay.

History

The history of Vacherin Mont d'Or dates back to the 18th century. It was originally made by dairy farmers in the Jura Mountains during the winter months when the cows were brought down from the high pastures and the milk yield was too low to make Comté.

Production

Vacherin Mont d'Or is made from raw, full-fat cow's milk. The cheese is traditionally made in small quantities and is highly prized for its creamy, rich flavor. The cheese is encircled with a strip of spruce bark, which imparts a unique flavor to the cheese and helps to hold it together as it matures.

Characteristics

Vacherin Mont d'Or is a soft, creamy cheese with a distinctive, strong aroma. The cheese has a pale yellow color and a smooth, velvety texture. The flavor is rich and creamy, with hints of resin from the spruce bark.

Serving

Vacherin Mont d'Or is traditionally served warm, often baked in its wooden box until it becomes runny. It can be served with potatoes, charcuterie, or simply spread on fresh bread.

See also

• List of cheeses
• French cuisine
• Swiss cuisine