Vacherin

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Vacherin

Franche-Comte, France Pasteurised Cow's Milk

Vacherin is a soft washed rind cow's milk cheese, wrapped in a band of spruce bark. 

Made in the mountainous Jura region of France, the cheese was first invented due the fact that during the autumn months milk production in the herd naturally decreases and the protein to butterfat ratio in the milk alters. This, alongside the deteriorating weather and increased difficulty in transporting the milk to the fruitières made the production of the large Comtés less viable in the winter time. The Vacherin  was made instead to feed the farmers and their families in the leaner months.

The small cheeses are wrapped in a band of spruce wood before rinsing and maturing for 1-2 months. A natural white mould rind surrounds an almost-liquid buttery and creamy cheese with resinous flavours of juniper and rosemary from contact with the spruce wood surrounding it. 

Mont d"Or AOC cheeses are unpasteurised and are only made from 15th August and are available until early March.  Our Vacherin is a pasteurised version, which is available year round.

To be enjoyed spooned over potatoes and vegetables or baked.  

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