About Vacherin Mont d’Or
Vacherin Mont d’Or Cheese 360g is a creamy and voluptuous Swiss cheese. It is often served warmed in its original packaging and eaten like fondue. This product is sold as an individual cheese of weight 360g. Vacherin Mont d’Or Cheese is marketed in round boxes of various diameters made of spruce harvested by specialists called “sanglier”.
Production of Vacherin
it is produced between August 15th and March 15th. Therefore it is sold between September 10 and May 10. The Swiss Vacherin Mont d’Or is generally made with thermized milk as pasteurization is not allowed. It is traditionally made in the winter months when the cows come down from the pastures and there is insufficient milk to make Comté. This seasonal cheese is produced exclusively from August to May. The area is delimited by the Doubs river source, the Swiss border and the Haut-Doubs area. It has a greyish-yellow washed rind and contains 45 to 50 per cent milk fat,
Allow the Vacherin Mont-d’Or Cheese to return to room temperature before eating so that the flavours and aroma can develop. The semi-hard Vacherin Fribourgeois can be served as it is. Alternatively, chop off the rind (which can be discarded), cube and use in fondue or spoon the gooey cheese onto your plate. For instance, you can remove the wrapper, place the lid on the box wrapped in foil and bake for about 15-20 minutes until the centre is soft. Cut through the top rind and enjoy scooping out the cheese with fresh, crusty bread. Above all, serve at room temperature as part of a cheeseboard; baked or spread on toast. Similarly, you could try it in place of reblochon in the recipe ‘tartiflette’.
This cheese is great with a white Sauvignon or similarly, a Gewurtztraminer.
Vacherin Mont d’Or as Fondue Cheese
Vacherin can also make an excellent fondue cheese, especially if blended with Emmental and Gruyere. Fondue is a Swiss melted cheese dish served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud). It is heated with a candle or spirit lamp and eaten by dipping bread into the cheese using long-stemmed forks. So, fondue was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. It was popularized in the UK in the 1960s.