Vacherin Mont D'Or Is in Season Again

Vacherin Mont D'Or Is in Season Again

Vacherin Mont D'Or Is in Season Again

It's that time of year again. The onset of the fall and the winter months signals the launch of the Vacherin Mont d'Or! Spearheaded by the Swiss village Les Charbonnieres, Vacherin Mont d'Or is officially on the market.

Vacherin Mont d'Or is a seasonal cheese, popular for being extremely unique. It is sold in a round wooden box with an orangey pink washed rind wrapped in spruce bark. Its packaging is the primary reason why this particular cheese stands out. Its orangey yellow crust is firmer than the rest of the cheese, but it is not in any way a hard crust. Its supple crust has a rippled look, with a buttery and velvety flavor.

This seasonal cheese comes in four different sizes, and you can buy according to your needs. A ripe Vacherin Mont d'Or has a pale yellow cheese underneath the crust, which is very soft you can spoon it off the box. Although it is gooey and creamy, its rich creaminess is enhanced by woody notes coming from the spruce bark that embraces the cheese inside the box.

History has it that the name "vacherin" was coined in order to tell it apart from "chevrotin", another Swiss cheese made from goat's milk. In the 19th century, Vacherin made from raw milk was already known as a fine cheese from the Les Charbonnieres area in Switzerland. However, the Vacherin that you can buy today is no longer made out of raw milk, but is made from thermized cow's milk. But despite that, the flavor and the texture of the Vacherin Mont d'Or still remains thanks to the spruce bark strips that encircles the cheese which is actually sets its delicious taste.

In Switzerland, Vacherin Mont d'Or is considered as a fall and winter cheese delicacy. The Swiss takes it as a meal in itself, pairing it with small boiled potatoes or butter potato pancakes (another Swiss local dish). But just like any cheese, Vacherin goes well with meat like slabs of ham. You can put in in your green salad or make a sandwich out of it using crunchy farm bread, some pickled onions, and some tomatoes.

But what makes the Vacherin Mont d'Or interesting is that, unlike any other kinds of cheeses, you can actually bake the Vacherin whole and eat it afterwards! Simply take the lid off, then wrap the bottom part of the box in aluminum foil and stuff it in your oven! Experts advise that if you have friends coming over, cut the Vacherin into small bite sizes for baking to make sure it is served optimally hot and that its creamy texture is maintained.

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