Vacherin is produced in the north-east of France, where it meets Switzerland. This nutty melt-in-the-mouth cheese is made from unpasteurised cows' mil...
Vacherin is produced in the north-east of France, where it meets Switzerland. This nutty melt-in-the-mouth cheeseis made from unpasteurised cows' milk and is very strong in flavour. By regulation vacherin can be made only from the milk of two breeds of mountain cow, and only during the winter months when their feed is natural hay. Vacherin is often sliced open, filled with black winter truffles and honey and then baked in the oven.
Please note: the top crust of the cheese may look mouldy, however this is natural and should be there. The crust can look crumpled as the layer of mould surfaces. Before consuming, please remove the layer of mould, which will reveal a soft, yellow paste below, and do not consume the rind.
https://www.finefoodspecialist.co.uk/vacherin-mont-d-or-500g?___store=default1074Vacherin Mont d'Orhttps://www.finefoodspecialist.co.uk/media/catalog/product/m/o/mont_d_or.jpg00GBPOutOfStock/Cheese/Cheese/French Cheese/Christmas/Christmas Cheese/Cheese/French Cheese/Soft Cheese/Easter <p><span style="font-size: medium;">Vacherin is produced in the north-east of <a href="http://www.finefoodspecialist.co.uk/shop/world-cuisines/french-specialities/" target="_self"><span style="text-decoration: underline;">France</span></a>, where it meets Switzerland. This nutty melt-in-the-mouth <a href="http://www.finefoodspecialist.co.uk/specialist-cheese/" target="_self"><span style="text-decoration: underline;">cheese</span> </a>is made from unpasteurised cows' milk and is very strong in flavour. </span><span style="font-size: medium;">By regulation vacherin can be made only from the milk of two breeds of mountain cow, and only during the winter months when their feed is natural hay. Vacherin is often sliced open, filled with black winter truffles and honey and then baked in the oven.</span></p> <p><span style="font-size: medium;"><strong>Availability:</strong> September/October-March</span></p>
<p><strong>Please note</strong>: the top crust of the cheese may look mouldy, however this is natural and should be there. The crust can look crumpled as the layer of mould surfaces. Before consuming, please remove the layer of mould, which will reveal a soft, yellow paste below, and do not consume the rind.</p>00https://www.finefoodspecialist.co.uk/media/catalog/product/v/a/vacherin_mont_dor_3kg.jpg1294Vacherin, Mont D'or, 3kg64.1564.15https://www.finefoodspecialist.co.uk/media/catalog/product/no_selectionOutOfStock3kg1293Vacherin, Mont D'or, 400g14.9514.95https://www.finefoodspecialist.co.uk/media/catalog/product/no_selectionOutOfStock400g
