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 (or just Vacherin in local shops).
Vacherin is made from pasteurised cow’s milk, which offers full-flavoured and slightly acidic taste. 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 during 15th August to 31st March. The cheese tastes delicious with wines such as Beaujolais Nouveau, Côtes du Jura and Champagne. It comes in a various shapes enclosed with a strip of spruce bark.
PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 1996
Partial
No
No
Partial
280 - 288 kcal per 100 gr.
17.6 - 18 gr. per 100 gr.
23 - 24 gr. per 100 gr.
45 - 50 %
0.5 - 0.671 gr. per 100 gr.
1.13 - 1.25 gr. per 100 gr.
15.5 - 16.2 gr. per 100 gr.
54.1 gr. per 100 gr.
700 mg. ( – 20% )*
120 mg. ( + 36% )*
30 mg. ( – 14% )*
450 mg. ( – 44% )*
430 mg. ( – 14% )*
70 mcg. ( 0% )*
0.02 mg. ( – 80% )*
5.8 mcg. ( – 63% )*
8 mg. ( + 100% )*
*(the difference from the average value)
21 - Individual visits per month (average)
1221 - All individual visits
11 01 2017 - Date of publication of this article
