Vacherin Mont d'or small / 400g / Cow/Pasteurised/Animal Rennet / soft washed / 25% fat /Strong cellar smell, creamy, meaty, balsamy taste, liquid gold when ripe.

Made only in the winter. Once boxed and filmed for sale, our cheese will no longer be washed as it was during early ripening, a thin white duvet ( geotrichum ) will inhabit its surface and replace the original yellowy rind. It is not unusual to gently wash the cheese with an alcohol based solution a few days before use. 

To decide on the ripeness of your cheese, keep an eye on the use by date, the closer to this date the riper your cheese. After applying a gentle pressure on the rind, it should gently bounce back. The spruce, that binds it, imparts flavour to our cheese, the longer it ripens the sprucier it becomes.

Enjoy it as a table cheese ( I hope you will find the stage of ripeness you enjoy ) or cook it in its box with a dash of white wine and garlic at 185c for 35minutes and serve with roasted potatoes and charcuterie for the ultimate winter meal.