Curds & Whey - Vacherin Mont D’Or (For Baking)

Preheat the oven to 200°C and bake for 15 minutes without the lid on. Once cooked, put under the grill so the rind goes nice and crispy. Served with potatoes, cured meat, cornichons and a nice salad.

Bon apetit!

Aged for around 10 weeks and wrapped in Spruce bark, Vacherin is a seasonal cheese, available only from September through to March. It is made with unpasteurised milk from Montbeliarde cows after they have come down from their summer Alpine pastures to the valleys during the winter months where they are fed on hay and kept inside. The milk yield is a lot lower when they are inside which means the fat content of that milk is much higher. The results of this is Vacherin Mont D’Or is extremely creamy and slightly sweet with added woody flavour from the Spruce bark it is wrapped in. It has a luxurious silky texture.