VACHERIN DU HAUT-DOUBS MONT DOR 500G

This seasonal superstar of the cheese world brings cheer to any winter cheese board. Vacherin is produced only from 15th August to 31st March when the cows have come down the mountain after summer grazing and their milk is rich and fatty.

The cheese is rind washed for 3 weeks before being wrapped in spruce bark, boxed and left to mature which develops its velvety mould surface. It has an almost liquid centre when ripe, is rich and creamy with a slightly acidic taste. A unique and luxurious cheese.