"Vacherin Mont d'Or" is a seasonal soft cheese that hails from the Swiss and French Jura region (Haut-Doubs). It is made with cow's milk and contains 45 to 50 percent milk fat. It is enclosed in a wooden box and is bound in a strip of red pine tree bark, thus giving it a unique "smokey" and interesting resin flavor.
This AOC cheese is very pungent and nutty, yet it is quite mild. It is best eaten when mature/ripe and runny. "Vacherin Mont d'Or" can be served with hot boiled potatoes or with bread and dry meat, melted in it's box and eaten just like fondue, used in gratins as well as to garnish omelets and crêpes or other casserole dishes.
Unfortunately, this gorgeous cheese is not available in Switzerland under it's non-pasturized form anymore and it tends to greatly affects it's taste (les character and punch). On the contrary, in France, it is only made with raw milk....
"Vacherin Mont d'Or" hot from the oven (see recipe)
"Vacherin Mont d'Or" fondue with black truffles (see recipe)
"Vacherin Mont d'Or" with ripe pears and drageed hazelnuts (see recipe)
"Vacherin Mont d'Or" baked with thyme and garlic (see recipes)