Nicolas Gascard
Vacherin Mont-d'Or PDO
Vacherin Mont-d'Or PDO is a cheesy winter delicacy that can be enjoyed cold, or baked in the oven, and is emblematic of the Vallée de Joux.
A speciality of the Vallée de Joux, Vacherin Mont-d'Or PDO is a soft cheese with character. Sprinkled with garlic and white wine and grilled in the oven, it is irresistible. Every September, the Fête du Vacherin Mont-d'Or in Les Charbonnières launches the season for this winter cheese, recognisable by its spruce box.
Vacherin Mont-d'Or PDO is a soft cheese from the Vallée de Joux. It is made from thermised milk and matured for 21 days. Each cheese is wrapped in spruce bark. It is made from September to the end of winter, a period when the cows no longer produce enough milk to make large cheeses. The milk comes from red spotted and Montbéliarde cows grazing at altitudes of over 700 m within the PDO zone.
Vacherin Mont-d'Or PDO has been marketed since 1865 by the Société de Laiterie des Charbonnières and has won numerous awards. A Vacherin Mont-d'Or PDO weighs less than 3kg and has a maximum diameter of 32cm. Since 2003, it has held the Protected Designation of Origin label, which guarantees the place and method of production.
Vacherin Mont-d'Or PDO is a soft cheese from the Vallée de Joux. It is made from thermised milk and matured for 21 days. Each cheese is wrapped in spruce bark. It is made from September to the end of winter, a period when the cows no longer produce enough milk to make large cheeses. The milk comes from red spotted and Montbéliarde cows grazing at altitudes of over 700 m within the PDO zone.
Vacherin Mont-d'Or PDO has been marketed since 1865 by the Société de Laiterie des Charbonnières and has won numerous awards. A Vacherin Mont-d'Or PDO weighs less than 3kg and has a maximum diameter of 32cm. Since 2003, it has held the Protected Designation of Origin label, which guarantees the place and method of production.
