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Vacherin

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Vacherin

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About Vacherin Edit

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A Vacherin cheese is a cow's-milk (French vache, "cow") cheese, as a chevrotin is a goat's-milk cheese. Two main types of French or Swiss Vacherin cheeses exist.

Any of several rich and creamy cow's milk cheeses from France or Switzerland, characteristically containing 45 to 50 percent milk fat. Vacherin Fribourgeois from the Swiss canton of Fribourg has a grayish-yellow rind and a pale yellow, semi-soft interior. It's mildly acidic, resiny flavor is reminiscent of Gruyere. Vacherin Mont d'Or, which is made both in France and Switzerland, has a rich, slightly sweet flavor. The ripest of these cheeses are often so runny that they're eaten with a spoon. Vacherin d'Abondance and Vacherin des Dauges are French varieties that are soft and sweet tasting.

One is a soft, rich cheese contained in a grayish-yellow blanched bark rind and called "Vacherin Mont d'Or." Made from cow's-milk in Switzerland or France, usually in villages of the Jura region (an origin that has been officially controlled since 1981), it typically contains 45 to 50 percent milk fat. It is marketed in a round wooden cheese-box. Served warmed in its original packaging and eaten like a Fondue, Vacherin is a rare and delicious indulgence.

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