Vacherin Mont d'Or, or simply Vacherin, is a

cow Cattle (''Bos taurus'') are large, domesticated, cloven-hooved, herbivores. They are a prominent modern member of the subfamily Bovinae and the most widespread species of the genus '' Bos''. Adult females are referred to as cows and adult ma ...

's milk (French ''vache'', "cow")

cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...

. Two main types of French or Swiss Vacherin cheeses exist.

One type of Vacherin cheese is called mont d'Or, or Vacherin du Haut-Doubs, from France,'' 'French Cheeses' '', DK, '' 'Cheeses of the World' '', RolIand Barthelemy; Arnaud Sperat-Czar, (2001) or Vacherin Mont-d'Or from Switzerland (though it tends to just be called ''Vacherin'' in the local shops). It is a soft, rich, seasonal cheese made from cow's milk in Switzerland and France, usually in villages of the Jura region (an origin that has been officially controlled since 1981), and has a grayish-yellow

washed rind Washed-rind or smear-ripened cheeses are cheeses which are periodically treated with brine or mold-bearing agents. This encourages the growth of certain bacteria on their surface which give them distinctive flavors. There are hard and soft washed ...

. The cheese is wrapped in a "''sangle''" made from the

cambium A cambium (plural cambia or cambiums), in plants, is a tissue layer that provides partially undifferentiated cells for plant growth. It is found in the area between xylem and phloem. A cambium can also be defined as a cellular plant tissue from ...

of a

Norway spruce ''Picea abies'', the Norway spruce or European spruce, is a species of spruce native to Northern, Central and Eastern Europe. It has branchlets that typically hang downwards, and the largest cones of any spruce, 9–17 cm long. It is very clo ...

tree (French: ') for about two weeks at least, which gives the cheese a unique flavour. It typically contains 45 to 50 percent milk fat (in dry matter), and is produced between August 15 and March 15, and sold between September 10 and May 10. The Swiss ''Vacherin Mont d'Or'' is generally made with thermized milk (pasteurization is not allowed), while the French ''Vacherin du Haut-Doubs'' is unpasteurized. It is traditionally made in the winter months when the cows come down from Alpage (mountain pastures) and there is not enough milk to make Comté cheese. It is marketed in round boxes of various diameters made of spruce. The strips of spruce are harvested by specialists called "sanglier". It is often served warmed in its original packaging and eaten like fondue. Officially, the French AOC/PDO allows ''Artisanal'' and ''Coopérative'' production of Mont d'Or. There are 11 producers of Vacherin in France (2009). Swiss Vacherin Mont d'Or is protected since 2003, by an AOC, and since 2013, by an AOP.

References

External links

* {{DEFAULTSORT:Vacherin Mont d'Or Culinary Heritage of Switzerland French cheeses Swiss cheeses Cow's-milk cheeses Washed-rind cheeses

See also

References

External links