The history of making Vacherin dates back to around 200 years, but only since 1981, it has been controlled officially. Swiss people call this soft, washed-rind cheese as Vacherin du Mont d'Or, in France it is called Vacherin du Haut Doubs . Vacherin is made from pasteurised cow’s milk, which offers full-flavoured and slightly acidic taste. The cheese becomes almost liquid after maturation. It has a grayish-yellow blanched rind which has to be removed before eating it. This rare and luxury cheese is eaten like a Fondue. Vacherin is produced only from 15th August to 31st March. It has a slightly lemony taste making it perfect for grilling. Suitable for vegetarians. With such a strong flavour, Vignotte adds an extra burst of flavour to a bland cracker or biscuit. Accompany the cheese with a Sauvignon or Champagne.
KEY FACTS
| Age | 6 Weeks |
| Country Of Origin | France |
| Milk Type | Cow |
| Organic | No |
| Pasteurisation | pasteurised |
| Region | Jura |
| Strength Of Cheese | Creamy |
| Style Of Cheese | Soft |
| Vegetarian | Yes |