Vacherin

Aged for around 10 weeks and wrapped in Spruce bark, Vacherin is the Rockstar of seasonal cheeses – being available only from September through to March. It is made with milk from Montbeliarde cows after they have come down from their summer Alpine pastures to the valleys during the winter months where they are fed on hay and kept inside. The milk yield is a lot lower when they are inside which means the fat content of that milk is much higher. The results of this is Vacherin (from the French side of the border) or Vacherin Mont D’Or (from the Swiss side of the border) It is super creamy and sweet with added woody flavour from the Spruce bark it is wrapped in. It has a luxurious silky texture when fully matured and can be spooned right out of it’s box – delicious with a glass of bubbly or Beaujolais Nouveau.