Vacherin Mont-d’Or is a Swiss speciality. But producing the cheese is not without its challenges.
Vacherin Mont-d’Or is a seasonal cheese made from cow’s milk. It is produced in different variations, both in France and in Switzerland, in the Jura region at the border between the two countries. This type of Vacherin is produced by a handful of producers in the French-speaking canton of Vaud, between autumn and spring.
A slightly soft cheese with an ripple-effect outer layer, it is kept together by a ring of spruce bark and is typically stored in round boxes made of spruce wood which all contribute to the cheese’s hallmark taste.
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