Vacherin Mont d'Or
Vacherin Mont d’Or is a thermised cow’s milk cheese from Switzerland (simply called Mont d’Or when produced in France). It has a strap of spruce wrapped around it, which acts like a belt and makes the pink/orange rind bulge out over the top.The timeline of Mont d’Or is hard to trace, but a version of this style of cheese wrapped in wood is believed to be in existence since the 13th Century in France. It was known in the 18th Century for making its way to the table of Louis XV.
We get our Vacherin Mont d’Or from an affineur in Western Switzerland, west of the Neufchatel lake. The cheese usually matures for about a month in cold room, and is washed a couple of times a week with a brine of salt and water.
Mont d’Or is a melt in the mouth cheese that has a very creamy texture when served at room temperature. The nose is farmy, with aromas of spruce, mushrooms and passion fruit. The taste is mild with a little acidity, becoming a little sweeter as you get closer to the rind.
Vacherin Mont d’Or can be eaten at room temperature, but is excellent cooked whole in the oven.
Ingredients: Milk, salt, traditional rennet. Unpasteurised.
Vacherin Mont d'Or
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