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The history of making Vacherin dates back to around 200 years, but only since 1981, it has been controlled officially. Swiss people call this soft, washed-rind cheese as Vacherin du Mont d'Or, in France it is called Vacherin du Haut Doubs (or just Vacherin in local shops).

Vacherin is made from pasteurised cow’s milk, which offers full-flavoured and slightly acidic taste. Cheese becomes almost liquid after maturation. It has a grayish-yellow blanched rind which has to be removed before eating it. This rare and luxury cheese is eaten like a Fondue. Vacherin is produced only during 15th August to 31st March. The cheese tastes delicious with wines such as Beaujolais Nouveau, Côtes du Jura and Champagne. It comes in a various shapes enclosed with a strip of spruce bark.

  • Made from pasteurized cow's milk
  • Country of origin: France and Switzerland
  • Region: Jura
  • Family: Brie
  • Type: soft, artisan
  • Fat content: 45-50%
  • Texture: spreadable
  • Rind: washed
  • Colour: pale yellow
  • Flavour: smooth
  • Aroma: rich
  • Vegetarian: no
  • Synonyms: Vacherin du Haut-Doubs, Vacherin Mont d'Or, Mont d'Or

Other French cheeses:

Other cheeses from Switzerland:

Top photos from Twitter

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Nov 12
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Nov 08
My first Vacherin Mont D'or of the season. To be heated later. Cheese bliss like no other. Thank u @MurraysCheese
Sep 23
New season #Vacherin #cheese coming in tomorrow – to pre-order call our Sales Team on 01963 34699 #Delicious #Scrummy
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Aug 20
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Jul 04
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