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Vacherin
Posted By Stephen
For Christmas Eve, we had some nibbles, including a rather delicious Vacherin Mont d’Or. For those of you who don’t know (and can’t be bothered to click the link :-)), Vacherin is a seasonal French (or Swiss) cheese that, when ripe, has a deliciously gooey centre and a smooth, creamy, but rich and complex taste. It can be baked in the oven for a while if you like, but we’ve never done that.
My first experience of it was at an organised lunch where, instead of the usual sort of cheese course, we had a huge Vacherin that we passed around the table and spooned onto our plates. I fell in love with it then and look forward to it every year.
We do of course have a fair amount left over and its pungency is noticeable whenever anyone opens the fridge. It’s too good to waste though, even though we’re rather full after various Christmas and Christmas-related dinners, and we’ll either eat it as it is or cook something with it.
Dec 24th, 2008
Mmmmm. We had Vacherin this year but my mother bought it some time ago and it was just a little bit too strong for me. The smell was unbelievable. Usually I absolutely love it though.
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I have to be honest, the smell is really putting me off 🙁 I usually really love it but I just can’t face it. I think it might work well in tartiflette though.
Decant the remainder into tupperware pots and freeze. It is perfect for tartiflette in Feb when you have finished the Jan detox!
It’s good baked too…http://marmitelover.blogspot.com/2008/12/baked-vacherin-cheese-in-its-wooden-box.html
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