Vacherin Mont d'Or

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Vacherin Mont d'Or hails from Switzerland on the border of France near the mountain D'Or. Traditionally made with the winter milk of the same cows that produce Gruyere in the summer, this cheese is only available from October until April, making it all the more precious. The cheese must be made from cows munching on straw and fodder; once outside to graze at pasture, their milk is used for larger alpine cheeses. Swiss regulations also dictate the cheese must be produced at elevations of 2,297 feet or higher.

This truly spectacular cheese is extremely rare, and is perhaps one of the most sought-after cheeses on the market.

An unpasteurized cow's milk cheese wrapped in spruce to contain the woodsy liquid interior that is velvety and buttery, salty and ever so slightly sweet, with just the right amount of aromatic funkiness.

The cheese is always presented in a wooden box and bound with spruce hoops. These should never be removed, even when serving, as they enable the cheese to be contained. You can eat it as it is, spooning the gloriously oozy cheese onto your plate.  Alternatively, you simply heat in the oven until the centre goes nicely gooey.  Cut through the top rind and enjoy scooping out the cheese with fresh, crusty bread. See our Baked Mont d'Or recipe here.

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