| VACHERIN DU HAUT DOUBS - MONT D'OR |
 Description:
The Massif du Mont
d'Or, rises to a height of 1,450 meters and lies near the French/Swiss border.
Over the years there has been a heated argument who made the Vacherin first,
the French or the Swiss. The Swiss have finally conceded that the French were
the first. The cheese is always presented in a wooden box and bound with spruce
hoops. These should never be removed, even when serving, as they enable the
cheese to be contained.
Texture:
The surface of the cheese is moist,
with a rind that is golden and slightly reddish. The pate is a soft yellow and
creamy. A cheese to be eaten with a small spoon.
Taste:
It is sheer delight to the palate ...
a taste that lingers, a taste one never forgets....velvety and buttery. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| AOC
in |
 |
1981 |
| Weight |
 |
450 g |
| Affinage |
 |
3 weeks |
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with a washed
rind |
|
