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Vacherin-Mont d'Or

 Vacherin-Mont d'Or, cow milk cheese available to sell

The Massif du Mont d'Or, rises to a height of 1,450 meters. Over the years there has been a heated argument who made the Vacherin first, the French or the Swiss. The Swiss have finally conceded that the French were the first. The cheese is always presented in a wooden box and bound with spruce hoops. These should never be removed, even when serving, as they enable the cheese to be contained. It is sheer delight to the palate ... a taste that lingers, a taste one never forgets....velvety and buttery. The surface of the cheese is moist, with a rind that is golden and slightly reddish. The pate is a soft yellow and creamy. A cheese to be eaten with a small spoon.


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Matière grasse (%) : 45%
Ferment : oui
Traitement du lait : Lait cru / Raw milk / Leche cruda / Rohe Milch
Ingrédients : Lait cru de vache, sel, ferments lactiques, présure / Raw cow milk, salt, lactic ferments, rennet / Leche cruda de vaca, sal, fermentos lácticos, cuajo / Rohe Kuhmilch, Salz, Milchsäurebakterien, Renne
Allergènes :

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Fall - Winter
3 weeksFor US deliverymaturing extended over 60 days


400 g (14 Ozs)

Pairing cheese and wine

Yellow wine: Côtes du Jura (Chardonnay, Savagnin grapes)


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