Soft cheese from Switzerland
Vacherin Mont-d‘Or AOP
This inimitable soft cheese is produced and ripened among the dark forests and rich pastures of the Jura mountains in the canton of Vaud. For more than a century it has been made here in small local cheese dairies.
The cheese is finished in the traditional cellars where it develops its flavour with the distinctive taste of tanin drawn from its girdle of local pine bark.
Vacherin Mont-d’Or AOP Switzerland is a seasonal cheese, enjoyed from the end of September to April. Just as with great wines, to allow its flavour to fully emerge it must be allowed to «breathe» at room temperature for a few hours before eating. When it is ready it becomes slightly runny and to enjoy its smooth, creamy, texture it is best eaten with a spoon.
Product specification
| Origin | Valley of Joux (Waadtland) |
| Production | Vaudese Jura and its foothills |
| Production period | October to April |
| Shape / Size | Round loaf, ø 12-32 cm, height 4-5 cm |
| Weight | 400 g - 3 kg |
| Special features | Soft cheese girdled with fir rind in a box of fir wood. Made from milk that has undergone a heating process. This preserves all the benefits of milk while guaranteeing a bacteriologically clean product. |
| Fat content | At least 50 % fat in dry matter |
| Hardness / wff | Soft / 70 % |
| Rind | Soft and cast out, amber to reddish brown |
| Dough | Soft, ivory coloured The matured cheese has a melting consistency |
| Flavour | Creamy, mild and delicate taste, influenced by fir wood |
| Maturation | 1 month |