Vacherin Mont d'Or is nothing short of superb, but sadly only available between September and April. Meltingly soft, nutty and buttery, it also has a lovely aromatic resin flavour from its coat of Alpen spruce bark.
Made from the milk of mountain cows, Vacherin Mont d'Or is best when you have to eat it with a spoon. Keep it in its spruce wrapping for the best flavour and only share it with your very favourite people. You can warm it with white wine and garlic for a fondue - that is the food of the gods.
What with? Vacherin Mont d'Or has gained the reputation of being a bit of a Party and Celebartion cheese and is often bought in combination with Champagne and special wines. A nice occasion for something as classy as our Chateau Cissac 2000 or Chateauneuf-du-Pape Domaine Nalys.