Vacherin

Vacherin is an exquisite cow's milk cheese available in two main varieties: Mont d'Or and Vacherin Fribourgeois.

Mont d'Or, also known as Vacherin du Haut-Doubs in France and Vacherin Mont d'Or in Switzerland, is a soft, creamy cheese with a distinctive grayish-yellow washed rind. This cheese originates from the Jura region, which straddles the border between Switzerland and France. The Swiss version is produced using thermized milk, while the French counterpart is made from unpasteurized milk. Mont d'Or is a seasonal delicacy, crafted from August 15 to March 15 and sold from September 10 to May 10. Traditionally made during the winter months when there is insufficient milk to produce Comté cheese, Mont d'Or is often enjoyed warm, straight from its packaging, similar to a fondue. French AOC/PDO regulations allow for both artisanal and cooperative production of this cheese.

Vacherin Fribourgeois, in contrast, is a firmer Swiss cheese from the canton of Fribourg. It features a slightly tangy, resinous flavor that evokes Italian Fontina. The intensity of its taste varies depending on its age and type. This cheese is a preferred choice for fondues and enjoys Swiss AOC status, available in six varieties: Classic, Extra, Rustic, Alpage, Mountain, and Bio (Organic). As it matures, Vacherin Fribourgeois develops a more pronounced ammonia aroma due to microbial activity.

There is also a special variety called Vacherin d'Alpage, made from the milk of cows grazing in alpine meadows, which imparts a richer and more complex flavor to the cheese.

Whether you favor the creamy Mont d'Or or the robust Vacherin Fribourgeois, Vacherin cheeses are a splendid addition to any cheese aficionado's collection.