Is Mont D or the same as Vacherin?
Mont d’Or, also known as Vacherin de Joux and Vacherin du Haute-Doub, is available for only a few months of the year, produced between 15th August and 15th March, to be exact.
How much does Vacherin Mont d or cost?
Vacherin Mont d’Or are only sold by the whole wheel. Wheels vary in weight from about 475-650 grams. Price is $11 per 100 grams.
When can you buy Vacherin Mont d Or?
Vacherin Mont d’Or is available in our shop October to late February/early March. Between these times, Winslade is a great alternative.
Where is Vacherin Mont d or made?
Vallée de Joux
Vacherin Mont-d’Or AOP is the distinctive soft cheese speciality from the Vaud town of Jura. It has been lovingly produced by hand in the Vallée de Joux for over 100 years. It is then matured in traditional affinage cellars to develop its delicate, mild flavour.
Is Vacherin Mont d or Pasteurised?
The Swiss Vacherin Mont d’Or is generally made with thermized milk (pasteurization is not allowed), while the French Vacherin du Haut-Doubs is unpasteurized. It is traditionally made in the winter months when the cows come down from Alpage (mountain pastures) and there is not enough milk to make Comté cheese.
Where does Vacherin come from?
| Vacherin | |
|---|---|
| Country of origin | France, Switzerland |
| Region, town | Franche-Comté, and Vallée de Joux (canton of Vaud) |
| Source of milk | Cows |
| Pasteurized | Traditionally, no |
Is Mont Dor Mouldy?
This cheese is seasonal and is only made from September to February. The spruce bark which surrounds the cheese can often look mouldy and dark-coloured, even black. This is the nature of this cheese as the mould helps develop the unique flavour.
Is it OK to cut the mold off cheese?
Mold generally can’t penetrate far into hard and semisoft cheeses, such as cheddar, colby, Parmesan and Swiss. So you can cut away the moldy part and eat the rest of the cheese. Cut off at least 1 inch (2.5 centimeters) around and below the moldy spot.
Is Vacherin cheese pasteurized?
Vacherin is made from pasteurised cow’s milk, which offers a full-flavoured and slightly acidic taste. The cheese becomes almost liquid after maturation. It has a greyish-yellow blanched rind which has to be removed before eating it.
What is Vacherin Mont d’Or?
Vacherin Mont D’Or is perhaps one of the most sought-after cheeses on the market. A thermalized cow’s milk cheese wrapped in spruce to contain the woodsy liquid interior that, with one taste, commands spontaneous exuberance. Extremely rare and highly seasonal, Vacherin Mont d’Or hails from Switzerland on the border of France near the mountain D’Or.
Who made the vacherin first?
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. The cheese is always presented in a wooden box and bound with spruce hoops.
How do you eat Vacherin Mont-d’or AOP cheese?
The delicately melting, creamy quality is best enjoyed eaten from a spoon at room temperature. Gourmets love Vacherin Mont-d’Or AOP and enjoy it as an excellent dessert cheese or heated in the oven and served warm alongside new potatoes or crunchy bread.