SWISS VACHERIN
A winter cheese with a soft and creamy pate
The Massif du Mont d'Or, rises to a height of 1,450 meters. Over the years there has been a heated argument who made the Vacherin first, the French or the Swiss. The Swiss have finally conceded that the French were the first. The Swiss vacherin is always presented in a wooden box and bound with spruce hoops. These should never be removed, even when serving, as they enable the cheese to be contained.
It is sheer delight to the palate ... a taste that lingers, a taste one never forgets... velvety and buttery. The surface of the cheese is moist, with a rind that is golden and slightly reddish. The pate is a soft yellow and creamy. A cheese to be eaten with a small spoon. Enjoy the Swiss Vacherin with a champagne !
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400 g (14 Ozs)
Description
- Weight: 400 g (14 Ozs)
- Refining: 3 weeks. For US delivery maturing extended over 60 days
- Cheese: Entire
- Milk: Cow
- Treatment: ???
- Dough: Uncooked, unpressed soft cheese with a washed rind
- Season(s): Fall, Winter
Ingredients:
???
Wine and cheese pairing
- YELLOW WINE: Côtes du Jura (Chardonnay, Savagnin grapes)
Nutritional values
- FOR 100G
- Energy (KJ): 1250
- Energy (KCAL): 302
- Lipides (G): 25
- Saturated fat (G): 16.3
- Carbohydrate (G): 0.5
- Sugar (G): 0.5
- Proteins (G): 18.5
- Salt (G): 1.38
Allergens
- Allergens: Milk and derivatives