Vacherin Mont d'Or - Slice

The Vacherin season is back. Made from the rich, unpasteurised milk of alpine pastures, this cheese has a melting, voluptuous texture.
R Raw Milk
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Vacherin Mont d’Or is only made between the 15th August and 15th March, when the cows have come down the mountain from their high summer pastures, and their milk is too fatty and not plentiful enough to make whole Comté wheels. The Comté co-operatives then turn their hands to making this truly seasonal cheese.  

There are only 11 producers of Vacherin Mont d'Or, and most of the cheese-makers operate as co-ops, and have done for centuries, so that they may pool enough milk from each small mountain farmer to make Comtés, which have sufficient life to be transported to markets far away.

Washed for about three weeks, Vacherin Mont d’Or is then wrapped in spruce bark, and crammed into a box that creates the rippled top. The cheese is aged for a further two to three weeks, allowing various natural moulds to form, and the formation of a slightly velvety, sometimes mottled appearance (in contrast to the stickier orange rind that is found on more washed cheeses, such as Epoisses). It is rich and voluptuous, with a resinous flavour from the spruce bark that encircles it.

More Information
Country of Origin France
Milk Variety Cows'
Style of Cheese Soft
Nutritional Info (per 100g) Energy: 1172KJ, 283Kcal / Fat: 22.5g, of Which Saturated 16.2g / Carbohydrate: Trace, of Which Sugars: Trace / Protein: 18.5g / Salt: 1.38g
Allergen Advice For allergens see ingredients in bold.

Keep refrigerated below 8°. For pieces that are 500g or larger, please eat within 14 days of receipt. For pieces smaller than 500g, please eat within 10 days of receipt.

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