Vacherin Mont d’Or

This cheese originates from either side of the Mont d’Or (Golden Mountain) that borders France and Switzerland (and is also known as Vacherin du Haut Doubs or simply Mont d’Or).  As the summer comes to an end and the air gets cooler, the cows come down the mountain and their milk becomes fattier and reduces in quantity.  These changes mean making Comté and Gruyère (a hard aged cheese) becomes difficult.  Hence, traditionally, a soft, rich, quick-ripening small cheese is made.  To this day the cheese can only be made seasonally between 15th August and 15th March.  If you are interested in why Mont d’Or remains a seasonal cheese, click here to read The History of Vacherin Mont d’Or.

Vacherin Mont d’Or uses the fattier, richer milk.  The cheese is encircled in spruce bark (to prevent it collapsing), which imparts a resinous flavour.  Washed frequently for three weeks, it is then crimped into a box, forming its wrinkly rind.  Sold generally from eight weeks onwards, it is rich and hedonistic.  Vacherin Mont d’ Or is often baked till it is warm and runny, but it also enjoyed spooned straight out of the box (which is how the locals prefer it!).

There are 10 producers of Vacherin on the French side, and 11 on the Swiss.  This Vacherin has been selected from Vincent Tyrode and his team who make both Gruyère and Vacherin Mont d’Or.  His dedication to tradition and quality of the richness of milk (the dairy stands at 1100m high on the edge of the Alpine pastures) shine through and make his Vacherin one of the best avaialble.

Nutritional Data (typical values, per 100g):
Energy 1627kj/389kcal
Fat 32g
(of which saturates) 21g
Carbohydrates 4g
(of which sugars) <1g
Fibre <0.1g
Protein 7g
Salt 1.8g

Weight: 1 x 450g cheese.