Vacherin Mont-d’Or – Cheese delicacy

Customs Jura-Three-Lakes

Vacherin Mont-d’Or is a soft cheese made from cow’s milk and has its origins in the Swiss Jura, particularly in the region around Lac de Joux and the Vaud Jura. The name “Mont d’Or” comes from the mountain of the same name in the Jura and was coined in the 19th century. Vacherin Mont-d’Or has been recognized as a protected designation of origin since 1981.

A Taste of Tradition: Savory Delights of Vacherin Mont-d’Or Cheese

The size of the cheese wheel can vary between 12 and 32 cm in diameter and is around 5 cm high. The weight of the cheese is typically between 0.5 and 3 kg. The characteristic rind of Vacherin Mont-d’Or has a reddish-brown color with white to yellowish shades. The paste of the cheese is yellowish-white and has a creamy consistency with a few small holes.

After maturing for around three weeks, Vacherin Mont-d’Or develops a creamy, mild and slightly sweet taste. During the ripening process, the cheese is wrapped in a band of spruce bark and stored in a spruce wood container. This special maturing method contributes significantly to the unique taste of the cheese and gives it its characteristic aroma.

Vacherin Mont-d’Or is a delicacy that is particularly appreciated by cheese lovers. It is often spread on a slice of bread or served warm in the oven, allowing its creamy paste to unfold its full splendor. The cheese is not only popular in Switzerland, but has also gained international recognition as a first-class cheese specialty.

Difference between Vacherin Mont-d’Or and Vacherin Fribourgeois

Vacherin Fribourgeois and Vacherin Mont-d’Or are both Swiss cheeses, but they have some key differences:

  • Origin: Vacherin Fribourgeois hails from Switzerland’s Fribourg region, whereas Vacherin Mont-d’Or is sourced from the Jura region, specifically the French-speaking area of Switzerland.
  • Texture and Flavor: Vacherin Fribourgeois boasts a firmer texture and a gentler taste in contrast to Vacherin Mont-d’Or, which is famed for its creamy, flowing consistency and robust, sharper flavor.
  • Production Season: Vacherin Fribourgeois is crafted throughout the year, while Vacherin Mont-d’Or is a seasonal delicacy, usually found on shelves from September to April.
  • Aging: Vacherin Fribourgeois is aged for a shorter period, usually around 2-4 months, whereas Vacherin Mont-d’Or is aged for at least 3 weeks and up to 3 months.
  • Packaging: Vacherin Fribourgeois is commonly found in larger wheels or blocks, whereas Vacherin Mont-d’Or is traditionally presented in a spruce wood box, preserving its creamy consistency.

In essence, although both cheeses share certain traits like their origin and name, they provide unique taste and texture profiles.

Video Making a classic cheese

Making a classic cheese

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