**THE 450G TUBS ARE NOW HALF PRICE AT ONLY £7.50**
PERFECT FOR BAKING IN THE OVEN...YUM!
Vacherin is a truly seasonal cheese, produced only from mid-summer to late autumn using the milk from Montbeliarde cows. It is only produced between 15th August and 15th March, and only sold between 10th September and 10th May. We like to get our batches in from around November time when they really start to ripen and soften. By the time Christmas arrives they are tasting incredible, and are so soft and runny the best way to eat them is with a spoon!
Any cheeses made outside of this six month period cannot officially be called Mont d'Or. Within these months the cows are grazed in the lower valleys producing a particularly rich and fragrant milk which is perfect for making Vacherin. The rest of the year when the cows are high-mountain grazing in the Alps their milk is used to produce Comte.
We recommend just eating Vacherin as it is but it is also great to bake as an even more decadent alternative to Camembert. Just dot the top of the cheese with rosemary and garlic, put the box lid on, wrap the whole thing well in foil then pop in the oven at 180 / fan 160 / gas 4 for 20 - 25 minutes. Dip baby potatoes or fresh baguette in and enjoy.