Vacherin Mont d'Or encircled with a strip of spruce bark
Vacherin Mont d'Or is a soft,washed-rind, unpasteurised or pasteurised cow's milk round cheese made in Franche-Comté region(Haut Doubs) at the border of Switzerland where it is also produced (Canton de Vaud) with only pasteurised milk.It is one of the last seasonal cheeses,made between the 15th August(when the Montbéliardes and Pie de l'Est cows leave the mountains' pastures) and the 31st March.Then it is exclusively sold in 3 sizes,marketed in a round wooden box,from mid-September to mid-May and may be a nice component of a Christmas cheese board!
To shape the Vacherin,the cheesemaker uses cloth-lined moulds and encircles the cheese with a ring of spruce bark ,then the cheese is ripened on spruce wood board (the spruce gives a resinous flavor).
Vacherin Mont d'Or and its liquid interior
The maturing time lasts at least 3 weeks and the cheese becomes almost liquid
with an undulating golden crust.To eat the cheese,one have to remove the top rind and to spoon
out the pale paste which has a slightly astringent forest like and creamy flavor.