Vacherin Mont D’Or is a famous seasonal cheese, produced in small quantities between August 15th & March 15th only. It is traditionally eaten during the winter months in the Jura region of France & Switzerland. The various Vacherin cheeses are distinguished based upon the specific origin of the milk used in production. The Vacherin Mont D’Or is crafted carefully, hand ladled then drained through canvas. Once the small round has drained and salted, it is encircled by a strip of spruce bark which helps the cheese to keep its shape during its 2-week maturation period as well as impart a wide range of tastes and aromas found in very few other cheeses.
The Vacherin Mont D’Or is a rich & creamy, soft & decadent cheese. The grayish-cream-coloured rind is marked by the indents of its mould and thinly protects the prized cheese, don’t worry if the rind has cracked; that just means it is very ripe and ready to enjoy! Aromas from the Vacherin Mont D’Or are primal; very much of mushrooms and freshly turned earth. The ring of spruce bark which surrounds the cheese also adds incredible aromas of a dense, alpine forest. The paste is cream-coloured and looks like shiny, melting butter and oozes at prime ripeness, to the point that is can be eaten using a spoon!
Try Vacherin Mont D’or accompanied by potatoes and most certainly with bacon! You can also use a spoon to ladle the room temperature cheese into a heel of bread. It is ideal to pair Vacherin with a crisp, dry white wine from Savoie, such as a Chignin-Bergeron.