It's Vacherin Mont d'Or Time! Vacherin Mont D'or is one of the most treasured and hard to find cheeses of the winter season. It is made on the French/Swiss Alpine border (near the mountain Mont d'Or), and is made from the winter's milk of cows which are outside in the summer eating grass to make milk for Gruyère!
It is because of this seasonality that makes the cheese so rare: only limited numbers can be made within the make window of September to February.
The Vacherin is technically a washed rind - the top rind being lightly brined, producing a thick, edible orange rind. Beneath this hides the jewel: a rich, golden, creamy, buttery, velvety, molten core, all of which is hooped by a spruce bark band. This banding provides a natural bowl for the cheese, as well as giving the cheese a very slight tang.
The way to eat a Mont d'Or is simple.
First, it has to be at room temperature, or even better, warmed in an oven on the low setting. Being warm allows the cheese to get mobile, fluid and ready to go!
Second, using a spoon, break the rind, and start spooning the cheese onto a piece of bread. Sometimes, the cheese breaks free (as above) from its captive spruce band, and then a piece of bread is what you'll need to chase it down!
The Vacherin Mont d'Or is the perfect centre piece for a holiday meal with family and friends, so grab one while our stocks last (and save some money by pre-ordering online!).
Save Money & Save Time! Take advantage of our online holiday pre-order discount: use the code HOLIDAY2019 to save 10% on your cheese & meat orderordered online and picked up in store from 20th to 24th December. Jump on over to the shop and order now, before the deadline on the 18th December!