Vacherin Mont d'Or
Soft, rich, seasonal cheese made from cow's milk in Switzerland or France, usually in villages of the Jura region. It has a grayish-yellow washed rind. 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 and are kept undercover & fed exclusively on Hay & not fresh grass. It is marketed in round boxes of various diameters made of spruce. It can also be served warmed in its original packaging and eaten like fondue.
Vacherin Mont d'Or
Soft, rich, seasonal cheese made from cow's milk in Switzerland or France, usually in villages of the Jura region. It has a grayish-yellow washed rind. 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 and are kept undercover & fed exclusively on Hay & not fresh grass. It is marketed in round boxes of various diameters made of spruce. It can also be served warmed in its original packaging and eaten like fondue.