since 1981), it typically contains 45 to 50 percent milk fat. It is marketed in a round wooden cheese-box. Served warmed in its original packaging and eaten like a Fondue, Vacherin is a rare and delicious indulgence.
Serving method
For optimal enjoyment, remove the top rind and scoop out the inside with a crusty baguette or pop the whole cheese in the oven and serve like fondue.
- Wrap a sleeve of aluminum foil around the outside of the box of Vacherin Mont-d'Or.
- Prick the top rind of the cheese with a fork (as for a pie crust). Insert one or two cloves of garlic (optional).
- Pour a generous splash of dry white wine over the top.
- Pre-heat oven to 390 degrees (200° C) and bake for 25 minutes.
- Serve by spooning it over potatoes, or sop it up with bread, like a fondue.
Vacherin Fribourgeois
The other Vacherin, a firmer cheese, is called Vacherin Fribourgeois. It is made in the Fribourg canton of Switzerland where Gruyère cheese originates and has a slightly acidic, resiny flavor, with a varying strength depending on the age and type. It is also a basic component lending character to fondues (depending on the recipe).
Vacherin is also a French dessert: a meringue crust filled with crème Chantilly and fruit. |
