Rich, velvety, and spoonably soft, Vacherin Mont d’Or has a luscious, buttery texture with deep savoury notes and a gentle, resinous aroma from its spruce bark.

Product Description

Vacherin Mont d’Or is a true seasonal treasure, made only between 15th August and 31st March, when the cows descend from their alpine summer pastures. At this time, their milk becomes richer and less abundant. Perfect, not for Gruyère, but for something altogether more indulgent. This is when Gruyère makers turn their skill to producing this exceptional, fleeting cheese.

There are just 11 producers of Vacherin Mont d’Or in Switzerland, and 10 of its French cousin, Mont d’Or, making it one of the world’s most limited and sought after cheeses.

Each young cheese is encircled with a strip of spruce bark, then carefully washed and turned for at least 17 days. Finally, it is gently pressed into a wooden box just smaller than the cheese itself, creating its signature undulating, rippled crust. The result is a rich, voluptuous cheese with a subtle resinous aroma from the bark and a deep, savoury character, a touch bolder than its French counterpart.

While delicious baked until molten and bubbling, in its native Jura, Vacherin Mont d’Or is simply spooned straight from the box and celebrated for its luxurious texture and full, savoury depth.

Ingredients & Allergen Advice