Vacherin

Vacherin is a type of cheese originating from Switzerland and France. It is named after the village of Vacherin in the Jura Mountains on the Swiss side of the border. There are two main types of Vacherin cheese: Vacherin Mont d'Or and Vacherin Fribourgeois.

Vacherin Mont d'Or

Vacherin Mont d'Or is a soft, rich, seasonal cheese made from cow's milk in Switzerland, usually in villages of the Jura region (an origin that has been officially controlled since 1981), and has a grayish-yellow washed rind. It is traditionally made in the winter months when the cows come down from Alpage, or high mountain pastures, and there is not enough milk to make Comté cheese. It is marketed in round boxes of various diameters made of spruce. It is often served warmed in its original packaging and eaten like fondue.

Vacherin Fribourgeois

Vacherin Fribourgeois is a Swiss semi-soft cheese made from raw cow's milk in the Fribourg canton, where it has been hand-made since the 19th century. It is used in fondue because of its creamy, melting texture. The cheese has a slightly acidic, resiny flavor, akin to Comté cheese, and is also often used in raclette.

Production and Consumption

Vacherin is typically produced in small rounds, from cow's milk. The texture can vary from very soft, similar to Brie, to semi-hard like Comté cheese. The flavor is rich and creamy, with a slight tang. It is often enjoyed on its own, but can also be used in a variety of dishes, including fondue, raclette, and as a topping for bread or crackers.

See Also

• List of cheeses
• Swiss cuisine
• French cuisine

References

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