Raw Unpasteurised Vacherin Mont d'Or Cheese - approx 440g best before 1.03.24
Vacherin Mont D'Or is produced in the north-east of France, close to Switzerland. This is a nutty melt-in-the-mouth cheese that is made from unpasteurised cows' milk and has a distinct and delicious flavour.
Bake it in the oven with a drop of white wine and serve it with potatoes and ham, or slice it open and add black truffles and honey for a special treat! It's the perfect way to beat the winter blues.
Approx 10cm diameter and weighing around 440g
This Mont D'Or is the best of Franche Comte region, where the landscape consists of rolling farmland dense pine forest, and rampart-like mountains. It is supplied in a distinctive wooden box. The cheese is pale and creamy with a meltingly soft texture beneath its golden rind. Its flavours are delicate, with a hint of spruce.
Produced in the co-operative farms on the Mont dOr, it is made from raw unpasteurised milk exclusively produced by Montbliarde and Pie Rouge cattle. Kept in a spruce box to give the cheese a deep, woody flavour. This delicious cheese is made even more special by the fact that it is seasonal, only produced from the 15th of August until the 15th of March, when the cows have left the alpine pastures and are fed on hay.
You can enjoy this cheese at room temperature, or serve it baked with a drop of white wine. Either way, its heavenly.
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Produced in the Alpine foothills of Eastern France, Mont dOr could be described as having a distinctively woody taste and pungent aroma. This thick, creamy cheese arrives in spruce boxes and is often served warm and melted.
Vacherin is a soft washed rind cheese produced only from mid August until mid March in the mountainous Franche-Comte, Eastern France. It originated as a homemade cheese, born of necessity. For most of the year the milk from farms in the Jura mountains would have been collected by Comte cheesemaking co-operatives, to make that famous hard cheese. In the winter, the Franche-Comte is often the coldest part of France and the first snow of Autumn would have hindered the small farmers from transporting their milk to the Comte co-operative, and so they began to produce a simpler recipe of cheese - these small soft cheeses which could be made every day in their farm kitchen.
The Jura is a densely forested region, where the relationship between cheesemakers and foresters is centuaries old.Each year spruce-cutters, called sangliers, arrive in the Jura to cut the strips of spruce bark (sangles) which are wrapped around these cheeses like a corset,supporting them as they mature on spruce shelves, giving the cheese its distinctive light, resinous, pine flavour. This connection with the local spruce trees has played as pivotal role in the Vacherin recipe as the cheese has contributed to supporting the regions forests.
Rich, earthy and sweet with a hint of spruce. Delicious at room temperature or baked in the oven.
As a starter 1 cheese could serve around 4-8 people, or be served as part of a canape platter for a party.
Remove the wooden lid and any other wrapping from the Mont DOr cheese, then return it to its wooden box.
Heat the oven to 180C (fan160C) or gas 4.
Stud the top of the cheese with the sprigs of fresh rosemary then pour over some white wine.
Put the lid back on the box and wrap well in foil.
Place on a baking tray and bake for 20-25 minutes the cheese should be melted throughout and the skin should be darkening.
Remove from the oven. Take off the foil and lid. Break the skin open to reveal the warm meltiness beneath.
Serve immediately in its box with potatoes, ham or breadsticks for dipping.