Vacherin Mont-d’Or Cheese is a creamy and voluptuous cheese. 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 grayish-yellow washed rind, and contains 45 to 50 percent milk fat, it is produced between August 15 and March 15.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.
Vacherin Mont-d’Or Cheese is marketed in round boxes of various diameters made of spruce harvested by specialists called “sanglier”. It is often served warmed in its original packaging and eaten like fondue. Officially, the French AOC/PDO allows Artisanal and Coopérative production of Mont d’Or.
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 wrappe 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 cheese board; baked or spread on toast. You could try it in place of reblochon in the recipe ‘tartiflette’.