Vacherin Mont-d’Or.

🧀 Vacherin Mont-d’Or

Vacherin Mont-d’Or is a soft, seasonal Alpine cheese made from cow’s milk and traditionally sold in a round wooden box. It’s produced in the Jura region of both France and Switzerland, where the Swiss version is often called Vacherin Mont d’Or AOP.

🧈 What makes it special?

• Texture: Ultra-creamy and spoonable when ripe

• Flavor: Earthy, woodsy, slightly tangy, with a rich buttery finish

• Rind: Washed rind, wrapped in spruce bark that adds a resinous aroma

• Seasonal: Typically available from autumn through early spring

🔥 How to serve it (classic way)

1. Leave it in its wooden box.

2. Pierce the top rind in a few spots.

3. Add a splash of dry white wine and a sliver of garlic (optional).

4. Bake at 375°F (190°C) for about 20–25 minutes until molten.

5. Serve warm with crusty bread, boiled potatoes, or charcuterie.

It becomes luxuriously gooey — perfect for dipping.

🥖 Pairings

• Dry Jura or Swiss white wines

• Crisp apples or pears

• Rustic baguette

• Lightly cured meats

If you’d like, I can compare it to Brie, Camembert, or Raclette — it’s quite different from each.