The melt-in-the-mouth soft cheese from the Jura
Vacherin Mont-d’Or AOP is produced using thermised cow’s milk. Thermisation (heating) is a gentle procedure which preserves the natural qualities of raw milk whilst considerably improving its bacteriological conditions.
The melt-in-the-mouth, thick, creamy texture of the cheese really comes into its own when it is served on a spoon at room temperature. Vacherin Mont-d’Or AOP makes an excellent dessert cheese and gourmets also love eating it warm, prepared in the oven, to accompany small potatoes or crispy bread.
This inimitable soft cheese is produced and ripened among the dark forests and rich pastures of the Jura mountains in the canton of Vaud. For more than a century it has been made here in small local cheese dairies. The cheese is finished in the traditional cellars where it develops its flavour with the distinctive taste of tanin drawn from its girdle of local pine bark. Vacherin Mont-d’Or Switzerland is a seasonal cheese, enjoyed from the end of September to April. Just as with great wines, to allow its flavour to fully emerge it must be allowed to «breathe» at room temperature for a few hours before eating. When it is ready it becomes slightly runny and to enjoy its smooth, creamy, texture it is best eaten with a spoon. Connoisseurs also appreciate it as a dessert, or as an evening meal served with jacket potatoes or crusty bread.
|Milk processing||Thermized milk|
|Water content||57 %|
|Ripening period||1 month|
|AOP||Yes, Since 2003|
|Shape & colour||
Loaf size: 400 g - 3 kg