What does Vacherin taste like?
Vacherin Fribourgeois is made in the Valais region of Switzerland – it is semi-hard, with a coarse, greasy brown rind and a pale yellow paste with a scattering of holes. It has a rich nutty flavour, a little like Italian fontina. When young, it’s served as a dessert cheese. The older cheese is good for fondue.
What is Vacherin washed in?
Vacherin is a cow’s milk (French vache, “cow”) cheese….
|washed rind soft cheese
|AOC France 1981; PDO France 1996; AOC France 2003 Vacherin Fribourgeois: Swiss AOC
How much does Vacherin cheese cost?
At Price $ 15.06 — Buy at Marky’s Gourmet Store….French Cheese Vacherin Clarine 8.8 oz.
|Quantity in stock
|Shelf Life Refrigerated
|Product is perishable and will be shipped via FedEx Priority Overnight
What is a substitute for Vacherin cheese?
Vacherin Fribourgeois is a softer cheese, and if you can’t find it, Fontina would make a good substitute.
Should Vacherin be Mouldy?
As the cheese ripens. the crust develops a crumpled look, and grows a suface layer of mould. Again this is normal. The top rind, together with its layer of surface mould, should be removed before consumption of the cheese to reveal a beautiful soft yellow paste below.
Can you eat the rind on Vacherin?
After being strapped up the cheese is lightly-washed to encourage it to ripen (for 15 days). It helps that the Franche-Comte is also known for it’s salt mines, this salty washing solution helped create the dappled orange, and white fluffy rind (you can eat this rind – it’s edible!).
Can you eat the rind on Mont D Or?
After being strapped in spruce bark the cheese is lightly-washed to encourage it to ripen (for 15 days). It helps that the Franche-Comte is also known for it’s salt mines, this salty washing solution helped create the dappled orange, and white fluffy rind (you can eat this rind – it’s edible!).
Is Mont D or cheese pasteurized?
A traditional cheese of France and Switzerland made from cow’s milk that typically will contain almost 50 percent milk fat. When produced in Switzerland, the cheese is referred to as Vacherin Mont d’Or and is made with pasteurized milk….Cheese fondue (USDA#01163)
Why is Vacherin seasonal?
So why is Vacherin Mont d’Or a seasonal Winter cheese? They decided to do this with a product they could find locally all over the Alps – spruce bark, which imparts a resinous flavour to the cheese. After being strapped up the cheese is lightly-washed to encourage it to ripen (for 15 days).
What kind of cheese is regato?
Irish cow’s milk cheese
Regato is an Irish cow’s milk cheese produced using pasteurised milk from grass‑fed Irish cows. Regato cheese has a unique straw yellow colour and a rustic, yellow rind. It is a hard‑Italian type cheese characterised by a mild but slightly piquant flavour.
Why does Vacherin d’alpage have a stronger smell?
Vacherin Fribourgeois has Swiss AOC status with 6 varieties being available: The older the vacherin gets, the stronger the smell of ammonia due to microorganism activity in the cheese. Vacherin d’alpage is made from the milk of cows pasturing in alpine meadows and hence has a much richer taste.
How old does Vacherin Fribourgeois cheese have to be?
It has a Swiss AOC status with 6 varieties available: Classic (aged 6-12 weeks), Extra (aged minimum 12 weeks), Rustic (aged minimum 12 weeks, but up to 25 weeks (6 months)), Alpage (aged 12–25 weeks), Mountain (aged 9–25 weeks) and Organic (aged minimum 9 weeks). Vacherin Fribourgeois is used in fondues, cooking and as a table cheese.
Where does the cheese called Vacherin come from?
One type of Vacherin cheese is called Mont d’Or, or Vacherin du Haut-Doubs, from France, or Vacherin Mont d’Or from Switzerland (though it tends to just be called Vacherin in the local shops). It is a soft, rich, seasonal cheese made from cow’s milk in Switzerland or France, usually in villages of the Jura region…
When is Vacherin du Haut Doub cheese made?
The Swiss Vacherin Mont d’Or is generally made with thermized milk (pasteurization is not allowed), while the French Vacherin du Haut-Doubs is unpasteurized. It is traditionally made in the winter months when the cows come down from Alpage (mountain pastures) and there is not enough milk to make Comté cheese.