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Vacherin du haut Doubs - Mont d'Or
Valdeon
Vieux Boulogne

 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


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