Sheer Cheese Comfort: Vacherin Mont D’Or
This iconic French cheese comes into season late September in time for the winter months.
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This iconic French cheese comes into season late September in time for the winter months.
The Massif du Mont d’Or, rises to a height of 1,450 meters. Over the years there has been a heated argument who made the Vacherin first, the French or the Swiss. The Swiss have finally conceded that the French were the first.
Restaurant Reading Fine Dining Berkshire
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. It is sheer delight to the palate. A taste that lingers, soft, velvety, tangy, and earthy. The surface of the cheese is moist, with a rind that is golden and slightly reddish. The pate is a soft yellow and creamy.
French Cheese at Restaurant Reading
It was a favourite fromage of King Louis XV and is the only French cheese to be eaten with a spoon. It is only made between August 15 and March 15 and sold between September 10 and May 10. The Vacherin Mont D’Or derives its unique nutty taste from the spruce bark in which it is wrapped and only eleven factories in the French Jura region are licensed to produce it. It’s a protected cheese and there’s nothing else quite like it.
It is ideal to pair Vacherin with a dry white wine, enjoy with friends and family in the winter months around a cosy fire. If you get a really ripe Vacherin Mont d’Or you can eat it straight out of the pot – dip in a hunk of fresh baguette and scoop it up!
