Vacherin#Mont d.27Or

Vacherin Mont- d'Or is a soft cheese made from cow's milk. He comes from the French Haut-Doubs, one of the Franche-Comté region and the Swiss Jura, the area around the Lac de Joux and the Jura Vaudois. The expression Mont d'Or (French for Goldberg, named after the mountain Mont d'Or in the Jura ) has occurred in the course of the 19th century. Since 1981, he enjoys the status of a protected designation of origin.

The size of the whole cheese varies 12-32 cm in diameter, and it is about 5 cm high. Its weight varies between 0.5 and 3 kg. The bark is reddish brown and shows white to yellowish shades. The yellowish-white dough is creamy soft and has a few small holes. After three weeks of ripening time he has a creamy, mild, slightly sweet taste. It matures, spanned by a band of spruce bark in a container made ​​of spruce, which affects its taste decisive. Its fat content is in dry matter at 50 percent fat.

He is the product of centuries of tradition that is shared by France and Switzerland. Therefore, it is necessary to

  • Vacherin Mont- d'Or français ( also Mont d'Or, Vacherin Mont d'Or français or du Haut -Doubs ) and the
  • Vacherin Mont- d'Or Suisse

Indistinguishable.

Vacherin Mont- d'Or français

The French Mont- d'Or is made from raw milk. Its optimal diet period extends, after a maturation period of five to seven weeks from October to February. It is made August 15 to March 15 and sold exclusively September 10 to May 10. This limitation is due to the fact that the cows were taken to the stables in winter from the Alps down to hibernate, the production fell sharply. This tradition is maintained throughout the AOC.

Vacherin Mont- d'Or Suisse

The Mont -d'Or Suisse is manufactured from August 20 to March 31. His cooking time extends from 15 September to 15 April.

Thermisation milk

Decentralised and artisanal foods are particularly susceptible to technological and bacteriological problems. In the production of Vacherin Mont- d'Or in the late 80s has occurred actually such a problem. Since then, the Swiss Vacherin Office has issued in cooperation with the Dairy Research Institute Agroscope Love Field Posieux general production rules. To meet the stringent requirements of the food control, the Vacherin Mont- d'Or is now made ​​of thermized milk and set with cultures of lactic acid bacteria. Under Thermisation ( heating ) refers to a gentle process, thanks to the largely retained the natural qualities of the raw milk, which but the bacteriological conditions are significantly improved.

Storage

Recommended as a storage location is a dark basement with max. 12 ° C and a high humidity. In the refrigerator it is recommended to cover up the Vacherin with aluminum or plastic wrap so it does not dry. With increasing maturity of the Vacherin is always soft, or liquid. Vacherin can also be kept refrigerated. In this case, the cheese should be thawed slowly in the refrigerator and then brought to room temperature, as it its creamy, almost syrupy consistency and its full flavor develops only at room temperature. Once frozen Vacherin should be consumed quickly because the cheese is runny otherwise.

Miscellaneous

From the Vacherin can also, as recommended by the producer, without much effort a very simple cheese fondue prepared: the Vacherin with plenty of white wine soak, wrap it in aluminum foil and heat it up briefly in the oven, a crusty baguette or boiled potatoes and you can already fondue. enjoying

Vacherin Mont- d'Or should not be confused with the Vacherin fribourgeois, in which there is a semi-hard cheese from the Swiss canton of Fribourg.

Thermization Culinary Heritage of Switzerland Integrated Authority File
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