Vacherin Mont d’Or
Everyone's favourite winter seasonal cheese...
Vacherin Mont d’Or is produced in the Franche-Comte region of Eastern France between late August and March every year. Made during the colder months when the cows are brought down the mountain side to see out the winter, historically it was a practical means to an end. The first Autumn snows in the Jura mountains prevented the smaller farmers from transporting their milk to the co-operative of Comte producers in the area. This led to the development of a smaller, soft cheese that they could make in their own kitchens. And so Vacherin was born. Sancey Richard are one of the smallest Mont d’Or producers in France and their commitment to tradition and attention to detail results in the best Vacherin we can get our hands on.
It’s spoonably soft with a sweet, herbacious flavour. Perfect for baking, though more often than not, even better as it is. We like to accompany a Vacherin with plenty of fresh bread, sourdough crispbreads (because when is it ever a bad idea to double up on the carbs) and something sharp and crisp, like a Cornichon.
Vacherin Mont d’Or is made with raw cows milk by Sancey Richard in Franche Comte. It has a light washed rind and is wrapped in a spruce band.
You can pre-order your cheese for collection any day (subject to availability). We are closed from 2pm on 24th December and re-open on Saturday 28th. All mail order cheese will be sent out on the 18th December for next day delivery at a charge of £8. Please get all your mail orders in by the 17th December! You can order your cheese by phone, email or by popping in to the shop.